{"id":1411,"date":"2019-04-25T12:02:18","date_gmt":"2019-04-25T16:02:18","guid":{"rendered":"https:\/\/omstars.com\/blog\/?p=1411"},"modified":"2023-02-20T17:06:38","modified_gmt":"2023-02-20T22:06:38","slug":"a-cup-of-rice","status":"publish","type":"post","link":"https:\/\/omstars.com\/blog\/recipes\/a-cup-of-rice\/","title":{"rendered":"A Cup of Rice"},"content":{"rendered":"

Growing up in the Middle East, rice was a staple in our home, and served as one of the foundations for our meals.\u00a0 In our home, basmati rice was the preferred choice.\u00a0 When Mother was cooking one of her famous Indian or Persian dishes, the strong aroma worked its way from the kitchen to every corner of the apartment before spilling over into the street.\u00a0 The neighborhood could always tell when Mama Jijina was in her kitchen, cooking. <\/p>\n

As I grew older, I asked to learn a few of her recipes.\u00a0 The art of cooking rice was on the top of my list.\u00a0 Mom\u2019s cooking was traditional and, like her Mother, she used white rice and butter when they could afford to do so, or ghee when the budget did not permit it.<\/p>\n

When faced with the choice of white or brown basmati rice, I have a tendency to lean toward the white.\u00a0 This is partially due to my food-memories, and the desire to replicate a place in time, like those of family getting together and playing with my cousins until dark reeled us back in.<\/p>\n

Over the years, I have adapted Mom\u2019s recipes and learned to use vegan ingredients without compromising taste.\u00a0 For the most part, this has been simple to do, and allows me to share recipes with a larger group of friends.\u00a0 In a wonderful way, cooking rice brings me home to my roots.<\/p>\n

This is my mother\u2019s recipe for traditional or, stove top rice, and her motto, one cup of rice for every person.<\/em>\u00a0 I have found one cup for every two<\/em> people is more than ample.<\/p>\n

Ingredients <\/u><\/strong><\/p>\n