Ingredients for Iraqi Pink Rice
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How to Make Iraqi Pink Rice
- Rinse 1 cup of basmati rice thoroughly under cold water 3 times, until the water runs clear.
- In a medium saucepan, sauté 1 medium onion, finely chopped, in 2 tablespoons of olive oil or vegetable oil over medium heat for about 5 minutes, until lightly browned.
- Add 1 cup of rinsed basmati rice to the pot and stir to coat with the oil and onion.
- In a small bowl, whisk together 1 ½ cups of water, 2 tablespoons of ketchup, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Pour the water mixture over the rice and onion, ensuring all the rice is submerged. For a mushier consistency (as suggested by ummbinat), add up to ¼ cup more water.
- Bring the mixture to a boil over high heat.
- Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes, without lifting the lid.
- After 20 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes before fluffing with a fork and serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
6g
Fat
2g
Carbs
13g
