Rice and stew or riza maraka is a staple in many Chaldean households. It is what was for dinner most nights growing up. The rice was always the same but the stew would be different each time. The following is a basic rice recipe to go along with the many stew options on this site.
Serves 6 - 8 *see recipe for less below
3 cups white basmati rice (I use the Royal brand)
4 1/2 cups water
2 tablespoons vegetable oil (or you can use corn or olive oil)
1 tablespoon table salt (if you use sea salt or kosher salt you may need more)
Put the rice in a bowl.
Rinse with cold water 3 times.
Soak in warm water 10 to 20 minutes.
Add 4 1/2 cups water, oil, and salt to a pot. Bring to a boil.
Drain the rice and add it to the pot of boiling water.
Boil uncovered for 3 minutes.
Cover pot and turn to low to simmer for 10 minutes.
Turn burner off and leave the rice in covered pot for 5 more minutes.
Use a fork or spatula to gently turn the rice to fluff it up.
Ingredients to serve 4 - 6
2 cups white basmati rice
3 cups water
4 teaspoons vegetable oil
2 teaspoons table salt (if you use sea salt or kosher salt you may need more)