Maroque rice (a Maroque recipe)
ready in 30 mins
This recipe has been adapted from an Egyptian way of preparing rice. The light, buttery texture is a perfect accompaniment to tagines.
a knob of butter
200g basmati rice, rinsed well
200ml vegetable stock
salt to taste
1. Melt the butter in a heavy based saucepan and add the rice. Stir the grains well to coat in the butter and heat until the grains look a little translucent.
2. Add the vegatable stock, stir well to ensure it is well mixed, over a fairly high heat, bubble until all the moisture has evaporated from the top of the rice and small pits can be seen on top of the rice.
3. Turn the heat to its lowest setting and cover with a tight fitting lid. Leave to steam gently for about 15 minutes.
4. Stir the rice, lifting the cooked buttery grains off the base of the rice and stir this in (the deep golden, crunchy base of the rice is traditioanly refered to as the 'bottom' and is offered to the honoured guest). Put the lid back on at an angle and leave to cook for another 5 minutes or so. This will produce another layer of the crunchy buttery rice, and will also dry the rice out a little making it very light.
5. The rice is ideal served just warm.
Serves 2, but easily adjusted by allowing 100g of rice and 100ml of stock per serving