Aish Abyad (white rice with ghee)

Name: Aish Abyad (white rice with ghee)
Total time: 45 min
Yield: 6
Cuisine: Emirati
Ingredients: 3 cups basmati rice, rinsed and soaked for 30 minutes; 3 tbsp ghee (samn), plus a little extra to serve; 1 cinnamon stick, 3 cardamom pods and 3 cloves (optional); 2 tsp salt; 2 litres water for boiling

Recipe No.: E-30

Emirati45 minServes 6

Aish abyad with ghee is the simplest form of rice in the Emirates: boiled, drained and finished with local ghee. It is the essential partner of marag, saloona and fish. Gulf people say a table is not complete without aish.

Ingredients for Aish Abyad

3 cupsbasmati rice, rinsed and soaked for 30 minutes
3 tbspghee (samn), plus a little extra to serve
1cinnamon stick, 3 cardamom pods and 3 cloves (optional)
2 tspsalt
2 litreswater for boiling

Method

Bring the water to a boil with the salt and whole spices in a large pot.
Add the drained rice and boil 6 to 8 minutes until about three-quarters cooked (a little firmness left in the centre).
Drain the rice thoroughly in a colander and return it to the pot.
Pour the ghee over the rice, poke a few holes with a spoon handle, and cover with a cloth and tight lid.
Cook over very low heat for 15 to 20 minutes until done and the grains are separate, then fluff gently and serve with marag, fish or chicken.

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