Continuing my theme of experimenting with your recipes in the Instant Pot... I used 2 IP cups of rice, 1 IP cup of vemicelli (I like those little worms!) and 4 IP cups water. Did the vermicelli on saute until brown. Added the rice/salt/pepper/stock powder. 4 minutes on manual high and NPR. Absolutely mindblowing rice. As an aside, if you only discover that you bought Greek yoghurt with honey rather than plain Greek yoghurt after you've plonked it on your plate, this rice goes really well with the sweet yoghurt it turns out!
Hey Obi! I found your channel a couple months ago, and while so many of your recipes look like things I'll love, this is the first one I actually got around to making. I absolutely loved it! I can already tell it's going to become a regular dish for me, and I'm also really eager to try molokhia now that I've made this. Thanks for sharing!
The description and comparison of rices was useful for deciding on substitution for Egyptian rice. I will be making my dish with Japanese rice instead of Italian rice or basmati.
I love your channel! I find your videos so thorough and always learn something new! Can you do خيارية (a quick and easy lebanese zucchini and yoghurt dish) please?
Garnish with scallions,mint,or cilantro,. Nuts and and carmelized onions... I add peppercorns,white,pepper or a little chicken stock to boost rice flavor.
Hi i just subscribed to your channel I love ur style of cooking please please do a video of Turkish chicken wings and bulgar wheat and Turkish kebab and salad. Thanking you in advance I am looking forward to it. Sorry I know Iv given u a list but ur food looks like restaurant quality so good thanks
Hello, yes I do. You can see it being done here ruclips.net/video/LwLsGFCwTk4/видео.html go to 2:33. Thank you, hope you make some delicious meals from it!
0:53 No, it is not typically used in Southeast Asian cuisine; it is typically used in SOUTH Asian cuisine -- as in India and Pakistan and Nepal. They don't even grow it in Vietnam or nearby.
There is one thing I found out about refrigerating leftover rice. When I cook a batch for many people but it doesn't get all eaten, I let it cool down outside. Then I separate the clumps before storing it in the fridge. That way when I use it for whatever next time, I don't have to wrestle with big mass of caked rice. For an opposite scenario if a caked, pot shaped pile of rice is what you want for whatever reason, you can refrigerate while it's still a little warm without fluffing it at all. Put it on medium heat when you want it for only a minute and it will release from the pot as a whole abomination.
I used sushi rice and beef broth for mine. After performing the first steps and bringing the broth to a boil, I transferred it to a rice cooker to finish cooking it. It wasn’t bad, but it was average and certainly didn’t “upgrade my rice game” or anything like that. The texture and saltiness were fine but otherwise I found it was lacking in flavor. I don’t think doing the entire cooking in the pot would have made any difference, and don't find it worthwhile to try again with a different broth. Thank you for sharing though! ^_^
I use El Doha Egyptian Rice, not sure where you're located, but you can get it here in the UK melos-mart.co.uk/products/el-doha-egyptian-rice-5kg. You can use any brand of Calrose rice instead if you can't find it.
I used Turkish Baldo rice for this. To be honest, it didn't really come out that special. I wonder if I should've used another kind of rice. Must keep a look-out for some Egyptian variant.
I believe I made the same meat in the Maqluba episode. Basically melt some butter in a pot and add a tablespoon of cracked black peppercorns. Add 1kg of beef, lamb or veal and sear it all over. Once seared add a small amount of water and turn the heat down to low. Then you cook it till tender, everytime the water evaporates add more till as soft as you want.
Been having a hard time with Egyptian Rice cooking & wonder if I use 3 Cups Rice & 1 Cup Vermicelli, do I need less than triple the Stock as it seems the liquid amounts are very important for rice to be cooked properly? Thanks a lot.
For my very similar turkish rice recipe, I use 1 cup of water per cup rice and then steam the rice on the smallest fire I can get for like 15min & then let it rest (with the lid on!) for another 15mins for a beautiful result 🤩
I can't tell you how many times I've attempted this rice dish and failed... I'm excited to try your method!
Wishing you good luck and I'm sure you'll have a fantastic result!
This stuff is the Bomb !! I knew this rice would be good, but it's even better than I thought it would be.
Love your channel and recipes. Cheers !!
I had this when I was in Cairo and I LOVED it! Thank you for this how-to video.
I'm a clueless white dude from New Zealand. I'm totes gonna try this out. Thanks mate!
Cheers, hope you like it!
Continuing my theme of experimenting with your recipes in the Instant Pot...
I used 2 IP cups of rice, 1 IP cup of vemicelli (I like those little worms!) and 4 IP cups water. Did the vermicelli on saute until brown. Added the rice/salt/pepper/stock powder. 4 minutes on manual high and NPR. Absolutely mindblowing rice.
As an aside, if you only discover that you bought Greek yoghurt with honey rather than plain Greek yoghurt after you've plonked it on your plate, this rice goes really well with the sweet yoghurt it turns out!
Beautifully done ... I love the description and narration. Thank you 🥰
Hey Obi! I found your channel a couple months ago, and while so many of your recipes look like things I'll love, this is the first one I actually got around to making. I absolutely loved it! I can already tell it's going to become a regular dish for me, and I'm also really eager to try molokhia now that I've made this. Thanks for sharing!
In the USA short vermicelli like that can be found in the Mexican/Central American part of a grocery store, or of course in a Latin American store
It will be sold as fideo.
This was great, I doubled it but did not double the white pepper. Used calrose rice as I heard it is a good substitute here in the states.
Just made this for dinner tonight. So good!
The description and comparison of rices was useful for deciding on substitution for Egyptian rice. I will be making my dish with Japanese rice instead of Italian rice or basmati.
I love your channel! I find your videos so thorough and always learn something new! Can you do خيارية (a quick and easy lebanese zucchini and yoghurt dish) please?
Garnish with scallions,mint,or cilantro,. Nuts and and carmelized onions... I add peppercorns,white,pepper or a little chicken stock to boost rice flavor.
Yes chicken stock works great in this rice, or even beef stock if serving it with beef!
Nice! I did something like this with orzo instead of short vermicelli. It was great!
Luv, Luv Luv.... but I like the written recipes after watching your fantastic videos.
Hi i just subscribed to your channel I love ur style of cooking please please do a video of Turkish chicken wings and bulgar wheat and Turkish kebab and salad. Thanking you in advance I am looking forward to it. Sorry I know Iv given u a list but ur food looks like restaurant quality so good thanks
Thanks very much
Yes
I ADORE READING
You nailed this recipe. Thanks.
Thank you! Glad you liked it!
I stumbled upon your channel on reddit, your content is great! I'll definitely be trying your recipes, I can't wait haha :)
Thank you for checking out the videos, I really appreciate it! Do let me know how any of the dishes you make turn out, I'd love to see some photos.
Same.
I love this type of rice with my arab dishes. Can you share a recipe for Mousakka please?
Absolutely, it's on the list. Just clearing a few more dishes before I tackle that. Stay tuned.
I was told that calrose rice is like/ is our Egyptian rice. I don't know if it's true but it works really well.
Do you have a recipe for the peppered meat? I LOVE your channel. So glad RUclips point me in your direction.
Hello, yes I do. You can see it being done here ruclips.net/video/LwLsGFCwTk4/видео.html go to 2:33. Thank you, hope you make some delicious meals from it!
Thank you for share 👍…i will try..🥰
0:53 No, it is not typically used in Southeast Asian cuisine; it is typically used in SOUTH Asian cuisine -- as in India and Pakistan and Nepal. They don't even grow it in Vietnam or nearby.
I am so going to try this! Thanks!!
I do love all ur cooking 🧑🍳
There is one thing I found out about refrigerating leftover rice. When I cook a batch for many people but it doesn't get all eaten, I let it cool down outside. Then I separate the clumps before storing it in the fridge. That way when I use it for whatever next time, I don't have to wrestle with big mass of caked rice. For an opposite scenario if a caked, pot shaped pile of rice is what you want for whatever reason, you can refrigerate while it's still a little warm without fluffing it at all. Put it on medium heat when you want it for only a minute and it will release from the pot as a whole abomination.
I used sushi rice and beef broth for mine.
After performing the first steps and bringing the broth to a boil, I transferred it to a rice cooker to finish cooking it.
It wasn’t bad, but it was average and certainly didn’t “upgrade my rice game” or anything like that.
The texture and saltiness were fine but otherwise I found it was lacking in flavor.
I don’t think doing the entire cooking in the pot would have made any difference, and don't find it worthwhile to try again with a different broth.
Thank you for sharing though! ^_^
Great menu Coach
Amazing
My grandma (Ashkenazi Jewish) makes something like this! Except it's with toasted vermicelli and barley
May I ask where you buy this grain of rice in the uk? I live in a small town up north and I can’t find this particular rice, thank you!
Would you please link the exact Egyptian rice you use? Thank you! Love your detailed instructions. New subscriber.
I use El Doha Egyptian Rice, not sure where you're located, but you can get it here in the UK melos-mart.co.uk/products/el-doha-egyptian-rice-5kg. You can use any brand of Calrose rice instead if you can't find it.
hello,can I know what is the potato red soup that was served alongside this rice called?
Looks like boxed Rice-A-Roni to me haha.
I used Turkish Baldo rice for this. To be honest, it didn't really come out that special. I wonder if I should've used another kind of rice. Must keep a look-out for some Egyptian variant.
do you have a video for the moloheah?
What was the green sauce that you added to the rice?
Molokhia
I would like the recipe for crispy rice bottom....had it once years ago n it haunts me today. Restaurant no longer exists. 😥
Ah I think you mean Tahdig, it's an Iranian dish. Sure I'll add it to my list!
@@MiddleEats black pepper beef? is it like kamouniya or kabab hala?
@@moe003 it's actually Lahma Bel felfel, it's less common than Kabab Hala or Kamounia, but equally delicious.
would love the recipe for it, thanks Obi
I believe I made the same meat in the Maqluba episode. Basically melt some butter in a pot and add a tablespoon of cracked black peppercorns. Add 1kg of beef, lamb or veal and sear it all over. Once seared add a small amount of water and turn the heat down to low. Then you cook it till tender, everytime the water evaporates add more till as soft as you want.
Black pepper beef!!!
Uhm is there a one pot version in a rice cooker?
Looks delicious! Can't find Egyptian or Japanese rice, per se, where I am, but I can find medium grain sushi rice, is that the same as Japanese rice?
Yes
Baldo rice should work fine too
Been having a hard time with Egyptian Rice cooking & wonder if I use 3 Cups Rice & 1 Cup Vermicelli, do I need less than triple the Stock as it seems the liquid amounts are very important for rice to be cooked properly? Thanks a lot.
The liquid should cover the rice by about 1.5-2cm, triple the liquid will be too much
For my very similar turkish rice recipe, I use 1 cup of water per cup rice and then steam the rice on the smallest fire I can get for like 15min & then let it rest (with the lid on!) for another 15mins for a beautiful result 🤩
@@MiddleEatshi obi where to buy Egyptian rice in uk please?
Would we be able to make this in a rice cooker?? 😌
Yes I don't see why not. The water ratio should be the same.
ممكن حضرتك تعمل بسبوسه ...
Hi there, I made this twice however both times it was quite sticky! I put less water the 2nd time and it’s the same stickiness. Any advice? 😅
If you are using Egyptian rice the ratio is one cup rice to one cup water
What is this stock? Can somebody tell me?
Is that mloukiyah?
I make this rice but I use Ghee instead of oil and butter.
I liked ur recipe but share with whom? Whoever I will share as per ur request they will get angry ...😔
This is the only rice dish to me 😂 anything else is un-acceptable