Rice

JimP · 10-04-2015, 07:22

Ok - this is probably more for TS and Penn: I was lucky enough to do the MFO tour in the Sinai back in the day. They cook a rice in Egypt that is to die for.

I have not been able to figure this out in years. Any of ya'll remember the rice you ate while over there? Any way to duplicate it?

I think they toasted it somehow and then cooked it up with some sort of spice (just a hint). Not sure what it was but I have tried for years to duplicate it and fail miserably.

**Team Sergeant** · 10-04-2015, 09:26

Quote:

Originally Posted by JimP

Ok - this is probably more for TS and Penn: I was lucky enough to do the MFO tour in the Sinai back in the day. They cook a rice in Egypt that is to die for.

I have not been able to figure this out in years. Any of ya'll remember the rice you ate while over there? Any way to duplicate it?

I think they toasted it somehow and then cooked it up with some sort of spice (just a hint). Not sure what it was but I have tried for years to duplicate it and fail miserably.

Koshari ???

Egyptian Rice w/vermicelli?

I need a bit more...... if you google "Egyptian Rice" and find a pic I can get the recipe from that.

JimP · 10-04-2015, 10:26

I'll try. It just tastes the same all throughout the region. Whether Sinai, the Continent proper or in SW Asia...it tasted freakin' great. I'll see if I can come up with some more hints.

Went great with fish, lamb, goat...whatever. Man - it may very well be the only thing worthwhile originating in that freakin' shitehole!!

**Team Sergeant** · 10-04-2015, 10:45

You do realize there are quite a few types of rice. Usually they are regional in use.

Even in the Middle East they use a few different types of rice.

Rice primer here:
http://wholegrainscouncil.org/whole-.../types-of-rice

JimP · 10-04-2015, 10:50

Yup - which is why I regionally limited sit to the Sinai or Egypt proper. But...(maybe I'm a rice whore)... really liked it throughout the region. Let me poke around a bit on what you sent me and see if I can narrow it down a bit. Thanks for the help - this will be really cool if we can figure it out.

**Team Sergeant** · 10-04-2015, 10:59

You find it (or a few more clues) and I'll be happy to post a recipe with a "how to" approach.

The spice, was it hot? Did it taste like iron? What did it remind you of? Sweet? Bitter? Earthy?

mark46th · 10-05-2015, 10:03

Was it white? Yellow? Brown? Wild? Long grain? Short grain? Sweet?Jasmine? Like a Pilaf?

**Team Sergeant** · 10-05-2015, 13:48

Quote:

Originally Posted by mark46th

Was it white? Yellow? Brown? Wild? Long grain? Short grain? Sweet?Jasmine? Like a Pilaf?

I think he's gone into rice DT's......

JimP · 10-05-2015, 16:05

You guys are killing' me!! If I recall correctly, it was a shorter grain rice (not as short as short grain) but almost tasted basmati-like (if that makes sense). Maybe like a basmati rice, toasted in the pan and then some sort of stock added. Went very well with the fish we'd drag out of the Gulf of Aqaba (off the Red Sea).

(1VB)compforce · 10-05-2015, 16:29

I'll give you odds that you're talking about Koshari. It's the national dish of Egypt and served everywhere. There are a ton of recipes out there, just google it. (bonus to TS he went there first )

edit to add - here's the basic recipe : http://www.daringgourmet.com/2013/02...dish-of-egypt/

**Razor** · 10-05-2015, 17:21

Quote:

Originally Posted by mark46th

Was it white? Yellow? Brown? Wild? Long grain? Short grain? Sweet?Jasmine? Like a Pilaf?

Are you still talking about rice, or the local women?

MR2 · 10-05-2015, 22:18

Quote:

Originally Posted by Razor

Are you still talking about rice, or the local women?

Sharp one Razor!

mark46th · 10-07-2015, 08:11

Uhhhh, ya got me, Razor...