So, how do you like your rice? The question is if you want it to end up mushy or not. In this delicious Israeli White Rice recipe, the whole idea is to end up with separated, defined, non-sticky rice. The name for that is Rice Pilaf (not in Hebrew). The rice is pre-sauteed in oil and then cooked in a liquid.
This White rice side dish is so easy to make. But in case you’d like to try white rice with peas, here’s a lovable white rice with green peas recipe.
Now, we’ll get into the nitty gritty of how to make White rice that is Mediterranean-Middle-Eastern-Israeli (rice Pilaf)style.
Ingredients For Israeli White
This recipe is an extremely minimalistic and simple recipe. I mean, really. There’s nothing to it! So, here’s what you’ll need:
- Long grain rice – Basmati, Jasmin, or any long-grain rice found in your local supermarkets. Basmati ends up thinner, while Jasmin is a bit wider and ends up a bit fluffier.
- Neutral oil – Safflower, sunflower, cotton, grapeseed, canola, vegetable oil
- Seasoning – Kosher salt
- Flavor – Kosher salt and pepper (black or white).
- Liquid – Hot water, or a chicken, or vegetable broth, in which case, adjust saltiness.
Rice-Water Ratio – How many cups of water for every cup of rice?
1:2 – 1 cup rice for every 2 cups water/liquid.
How to make this Israeli White rice dish
So, we start by rinsing the rice as you’ll see in the recipe below, or you can follow the recipe for cooking dry rice (that hasn’t been rinsed) in the Notes section beneath the recipe below.
Make sure to sauté the rice on a low heat to prevent some rice browning if that matters to you. See the following image:
For non-sticky and defined rice dishes, always use long-grain rice and always pre-saute the rice in a bit of oil.
Step 1
Heating oil and sautéing the rice.
Step 2
Toss in Kosher salt and cook the rice in hot water.
The image of a spoonful of white rice.
What main dishes would White Rice pair nicely with?
When pairing White rice from these regions, you’ll want dishes that complement its rich flavor and provide a balance in taste and texture. Here are some great options:
1. Meat dishes like
- Tender Blade Steak
- Breaded Chicken Breast Cutlets
- Fluffy Chicken Fritters/Balls
- Chicken Thighs and Drums
2. Fish as this
3. Roast
4. Salads and Accompaniments
- Fresh Herb Cranberry Salad
- Easy Cabbage Bell Pepper Salad
- Tabbouleh: Pearl barley salad – A refreshing salad of parsley, mint, tomatoes, cucumbers, and bulgur, dressed with lemon and olive oil, which contrasts the richness of the rice.
- Israeli spicy salad (Arab salad): A simple combination of chopped, tomatoes, cilantro, garlic, red onion (optional), chili pepper, and olive oil, which complements the richness of the rice.
5. Pickles
Related Recipes
- Yellow rice
- Rice stuffed cabbage rolls (vegetarian)
- Sweet rice with raisins and date syrup
- Rice stuffed in red bell peppers
- Mushroom rice
Storing White Rice
To Chill:
Refrigerate in an airtight container for up to one day. To prevent dryness, add a small cup of water to the container before storing.
I’ve never frozen rice before. Some say it’s fine. Always completely cool first and store in an air tight container.
If you like this post and recipe, please leave a comment below.
Enjoy!
Israeli White Rice
You’ll love this delicious savory White Rice for any occasion, It's a savory Israeli-Medi (and Middle-Eastern) style rice dish with non-sticky, distinct rice grains.
Ingredients
- 2 cups long grain rice, rinsed in a mesh sieve (not soaked), then set aside to drain for a few minutes.
- ⅓ cup oil
- 1½ teaspoon Kosher salt
- white or black pepper to taste
- 4½ cups hot water (a bit more for Jasmin rice) or vegetable or chicken broth (adjust saltiness)
- Water in which to rinse (not soak) (or under tap water) the rice
Instructions
Long Grain Separated White Rice - No Pre-Rinsing:
On a large burner, heat a non-stick medium size pot.
Pour in ⅓ cup oil, then mix in 2 cups long grain rice, reduce heat and stir-cook for 3 minutes.
Add 1½ teaspoons Kosher salt. Stir.
Pour in 4½ cups hot water add salt.
Set the heat to high and bring to a boil.
Cook uncovered for around 7 minutes, or until 1/3-inch high water is bubbling above the rice.
Cover the pot, reduce the heat and cook 10 minutes.
Turn off the heat, set the pot aside. I don't cover the pot with a towel.
Notes
Adding onions:
- 1 finely chopped onion (optional and/or
- 1 chopped green onion (Scallion)
Here's what you do:
- After adding the oil to the hot pot, you toss in a chopped onion and sauté/cook it 3 minutes.
- Add the rice and stir occasionally for 4 minutes.
- Add the salt then pour in 4½ cups hot liquid of your choice. Add salt if the liquid is not salty.
Additional spice options:
- ½ teaspoon Cardamom
- ½ teaspoon ginger powder (or a pinch of finely grated fresh ginger)
Fresh Herbs: They will appear in the rice which will be yellow with small greenish patches
- Freshly chopped Parsley leaves, and/or
- Freshly chopped Cilantro leaves
- OR: Freshly chopped dill (I wouldn't add dill with the Cilantro and Parsley)
Vegetable options: Sauté the veggies instead of, or after sauteing the chopped onion. Then add the rice to the pot for a few minute sauté above a low heat. Then add the hot water.
- Green peas
- Baby carrots
- Chopped raw carrots
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 228Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 389mgCarbohydrates 30gFiber 5gSugar 3gProtein 5g
Nutrition values are estimated.