I had no idea that Egyptians cook this way,so once I saw the recipe I had to try it out. I fried the rice a bit too much,but it turned out ok .

Ingredients:
1 cup rice
1 cup water
1-2 T oil
salt

Wash and drain the rice.Allow the rice grains to dry as much as possible.
Heat the oil in a saucepan.
Fry the rice for about a minute,until the grains are translucent.
Add the water and salt to taste.
Bring to the boil for 2 minutes,then simmer gently,covered for about 20 minutes.
Wait until the rice is tender and the holes appeared.

Don't stir while cooking.
Allow to rest for 10 minutes before serving.

I've made this during November's Veggie Swap and this is cookgirl's recipe.I liked the speedy process and I had to leave out the chili pepper so my girls could try it (but unfortunately they didn't like it),but my green Mucho Mas Habanero was on hand.



Ingredients:
1/2 cup fresh parsley leaves, coarsely chopped
1/2 cup fresh cilantro leaves, coarsely chopped
1/2 cup white onion, chopped
1/4 cup water
1 green chili pepper, chopped coarsely (mild or spicy)
1 tablespoon lime juice or 1 tablespoon lemon juice
2 garlic cloves, peeled and chopped
2 tablespoons olive oil
1 cup morelos' rice - I used long grain rice
2 cups vegetable broth or 2 cups chicken broth
salt, to taste

In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
Process until almost smooth. If necessary, stop blender and scrape down sides.

In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.

Heat up the broth and add to the rice along with the cilantro/parsley mixture.

Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.

Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
Season with salt to taste.

Thank you,diner524,for explaining this so much better than I would.Made this during the Zwt6 and this was my review:
"This is the way I saw my sister in law making rice. I always taught it's too time consuming,but since I made it myself I understand that it's so worth it to spend more time on making it. I added some green onions in it at step 3,just because DD asked for it.Thanks for sharing."
Sometimes,potato round slices or pita bread are added at the bottom for the crunchy crust.



Ingredients:
3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces

Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
Gently fluff the rice with a fork and serve immediately.

"Everyone in my family loved it! My dad asks for it and he never has any cravings!I added garlic and a little saffron. Sometime I add a carrot too for the kids."
This was my review for it.I've made it so many times and it always gets better and better.

Ingredients:
1 cup uncooked rice
1 medium onion, chopped (I like onions so I used a large one)
2 tablespoons vegetable oil (I used olive oil)
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 small green bell pepper, chopped
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

In a large skillet, heat the oil over medium heat.
Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
Stir in remaining ingredients and bring to a boil.

I still haven't finished transfering all my recipes and the ones I reviewed. And since I've started doing it I've tried new recipes as well...
This is Azparzych's recipe.

Ingredients:
4 1/2 cups water
3 cups white rice uncooked
2 tablespoons olive oil
2 tablespoons distilled white vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
1 (14 1/2 ounce) can diced tomatoes, drained

In your rice steamer combine the water, rice, olive oil, vinegar, basil, oregano, salt, pepper and tomatoes.
Cook according to steamer's settings.

Actually,I used a pot and I threw everything in.It worked out just fine.

Nothing taste better than fresh spinach! And I only discovered it a couple of years ago,so I guess it's safe to say that it wasn't a favorite of mine for quite some time. It's quite funny how in the adulthood ,we discover the foods that our moms tried so hard to make us eat them ,because they were good for us.



Ingredients:
1/2 cup olive oil
2 medium onions, chopped
1/2 teaspoon chili pepper
1 1/2 cups long grain rice
2 1/2-3 cups chicken stock
2 (9 ounce) packages baby spinach
salt
1/2 cup chopped fresh dill
1 cup yogurt

In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.

I'm almost embaressed to even post this so called recipe,but my daughter really enjoys it so why not.



Ingredients:
1 1/2 cups cooked white rice
1 tuna packed in oil

Scoop the tuna on top of the hot plain rice. We tried it with short and long grain and it was fine.
 Serve with a salad with lemon/lime dressing.

1 tablespoon butter
1/4 cup green pepper (chopped)
1/8 cup green onion (chopped)
3 eggs
1/4 cup soy sauce
2 cups white rice (Just a little undercooked)

In a wok or frying pan heat oil and butter until very hot.
Add peppers and chives and cook for about 2 to 3 minutes.
Add eggs and cook like scrambled eggs.
Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
You can also add some black pepper if you like.

This is the master recipe that I use,most of the time I double it. Recipe belongs to winkki @ zaar.

Ingredients:
1 cup fine egg noodles, uncooked

1/4 cup butter or 1/4 cup margarine
2 1/2 cups water
1 cup long grain rice, uncooked
1 1/4 teaspoons salt
pepper

Break noodles into small (1") pieces.
Melt butter in med-large saucepan; cook noodles in butter 5 min, stirring frequently.
 Add remaining ingredients.
Bring to boil, stirring a few times; reduce heat.
Simmer, covered, 14 min (don't peek!) Remove from heat, fluff with fork.
Cover and let steam 5-10 min.
Garnish with snipped parsley if desired.

After trying various recipes, I found out that this one works for me. I keep a bottle of the vinegar mixture in the refrigerator. It works with white wine vinegar and I had good results with short grain rice as well. Ron Suzuki,at the Cookshop in Vancouver, was the one who got me hooked on making sushi.



Ingredients:
Seasoned vinegar
1 cup rice wine vinegar
1/2 cup superfine sugar
1/4 cup  salt
Rice
3 cups japanese rice
3 cups cold water
6 tablespoons of seasoned vinegar

For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved..Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.. DO not cover the pot yet, though.
Over high heat, bring to a simmer. Once the rice is simmering, cover rice and reduce the heat to medium low.
 Cook for 10 minutes without removing the pot lid at all.Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
 If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.