I grew up eating rice - Jasmine and Japanese-style short/medium grain. We never ate Uncle Ben's (instant, long grain) style, preferring the stickier styles.

We currently get our rice, in 25 lb bags, from a nearby Asian grocery store - usually a Japanese style grown in California.

What kind of rice do Omanis eat and from where is the rice harvested/imported ?

Either you guys don't eat rice, or you have the servants buy and prepare it - so you don't have a clue where it comes from .

I was about to reply to this thread!

Rice can be considered the main dish in most (if not all) Omani households..

we usually have rice everyday for lunch.. and we have it either with Fish, chicken or meat.. but it has to be on the lunch table everyday..

As to the type, we usaully have Basmati which is imported I believe from India.. it's a thin, long grained rice..

tomorrow (since its Eid) most Omanis will have for breakfast the very famous Omani dish called "3rsiyya", which is white rice cooked and stirred vigorously in meat or chicken broth untill it becomes mushy and thick..

Thanks, Bimzoori.

Is rice usually just an ingredient in a dish or do you also serve it seperate so you can eat it plain or pour some sauce over it ?

MoonChild and I like Basmati rice too, but I think it's only sold in smaller amounts than 25 lbs.

Do most families have rice cookers ?

Wanderer:

You can find both types.. either white plane rice served separately with curry or soup.. and you can also get rice as an ingredient in a dish (eg, Qabooli/Kabsa/etc) but those dishes are usualy oily and heavy.. so are mostly served in occasions.. I would say white rice served separately is more common..

As for the rice cooker.. that would be a funny utensil to be found in an Omani household!!

sometimes we add saffron to the rice togive it a nice color and flavor..

Originally posted by Bimzoori

As for the rice cooker.. that would be a funny utensil to be found in an Omani household!!


I'm surprised. I think every household in Hawaii has at least one.

We have one similar to this. So easy, put in rice, add water (though I rinse the rice a few times), and press a button. The cooker chimes when the rice is done.

http://www.panasonic.com.au/product_images_small/SR-W18FKP.JPG

You really don't use these ?

http://thumb-1a.image.altavista.com/image/65717085http://thumb-2a.image.altavista.com/image/102968253http://thumb-2a.image.altavista.com/image/118889040

Wandy, basmati rice is the most popular rice in Oman and I believe most households eat it on a daily basis. It is more refined than the famous Uncle Bens used in the States.

It usually comes from India, but I think it is also imported from Pakistan.

As Bimmi said, it can be prepared by itself, meaning white but it is usually served with a "curry" or a gravy. However, it is very commun to cook the basmati rice with other ingredients like onions, tomatoes, nuts, raisins and even chicken or lamb.

Usually the rice is first wash and then cooked on a slow fire in few cups of water (like the Uncle Bens). In certain dish, it will be kept sealed in a casserole and put afterwards for a while in the oven. Rice cookers are sold on the market but I never saw one in an Omani household ;)

Originally posted by Wanderer
I'm surprised. I think every household in Hawaii has at least one.

You really don't use these ?

Wandy, there is one thing you have to realize is that the average family in Oman is not less than 4 to 5 people...it can go up to a very high number.

If we had to use a rice cooker, we will have to make many separate portions to have the quantity needed to feed everyone. Secondly, I do not believe that other ingredients can be added in such utensil. Sure it can be handy, but the final result is not the same than cooking it the "old fashion way" ;)

I don't know if you read my post with a popular dish made here which includes basmati rice==>Lamb Biryani (http://www.englishsabla.com/forum/showthread.php?s=&threadid=8942&pagenumber=2) in 4-eva's recipes thread!

Oooh, I LOVE Lamb Biryaani! Maybe I will get Wanderer to make it for me this weekend since he cancelled our anniversary date ;)

(OK, I can't tease him that way... we were both sick... so we are re-scheduling for later... but I still want him to make me some lamb biryani :)

Originally posted by X-press
average family in Oman is not less than 4 to 5 people...it can go up to a very high number.
Recent statistics indicate an average family in Oman is around 7.. this will be confirmed in the coming consensus (April 2003).

I LOVE Lamb Biryaani! Maybe I will get Wanderer to make it for me this weekend since he cancelled our anniversary date
Many of our dishes are influenced by the 'Indian culture' since they resemble 25% of the population and more than 75% of the Expatriate force!

A common Omani dish called (Madhbee) that is usually cooked during this period of year (Eid Al-Adhahaa)... is a whole lamb burried underground here is the reciepe:

Madhbee with Rice

- Wash thoroughly and marinate a freshly slaughtered goat. Make sure the goat has been slaughtered at your door steps and the blood has ran accross your door for good luck!

- Add ur favourite spices leave to stand for 1 hour.

- In the mean time dig a hole in the ground add some coal and cover the coal with large stones. This will allow the stones to heat just like an oven effect.

- After marinating the meat of the goat cover with Palm trea leaves. Make sure it is well covered to avoid contamination with mud. Then drop it in the hole and cover again with sand!

- Leave for about 12 hours to cook on slow fire produced by the coal and the heat of the stones.

- Cook some plain rice in the mean time. Do not forget to add salt while boiling and a bit of butter.

After 12 hours dig the whole and get ur delicious taste of meat out of the whole and now u can serve with rice or even just plain on its own. This dish usually cooked only during Eids because of the hassel associated with it just like the Easter Turkey ;)!

'Bee alhanaa' (=Bon apetite!)

I agree with what sehaam had said about the integrity of the community which relects the food style ( main dish rice) mostly from India and Pakistan .

sehaam the censes will take over in december 2003 ( not april)
unless they changed their mind:)

Madhbee ... mmm.. sehaam i think u have been a way from the Omani kitchenm for quit along time LoooLz ..:D
mudhbee rarely eatn with rice ... Hope i am right:)

Wanderer, basmati rice is excellent and easy to cook. You can even put less water with it while cooking. Unlike most, you have to put water, double the amount of rice.

Originally posted by Seham
- Wash thoroughly and marinate a freshly slaughtered goat. Make sure the goat has been slaughtered at your door steps and the blood has ran accross your door for good luck!
- In the mean time dig a hole in the ground add some coal and cover the coal with large stones.

Now THAT sounds like a great idea for our next neighborhood party! "Hey everyone, come on over, grab a cold brew and help slaughter this here goat!"

We can put it right next to the pig pit :)

Wow, thanks all.

Bimzoori - I'll try adding Saffron next time. Expensive I think, but life is enjoyed thru eating good things.

X-Press, I'm going to try and make your Briani recipe this weekend - unless we're out snowtubing in the mountains.

We often had 7 at our table - Mom, Dad, Burmese Student, me, brother, 2 sisters. We could put away some rice at meal time, so I'm not sure cooker capacity is a real concern. I beleive our current cooker cooks up to 10 cups of rice.

Seham - sounds good too (don't let MoonChild tease you). In fact, what you described is how a Hawaiian "Luau" would be - except for the choice of animal to cook :rolleyes:
Now, between what you and MoonChild said, I have an idea for a neighborhood party that just might top our last backyard Oktoberfest !!


We had several parties - such as wedding ceremonies, in my neighborhood when I was young, where we'd all get together on Friday afternoon to dig a pit for cooking in to make the food for a Saturday celebration. The ground was sandy, so we had to bring in rocks and Ti or Banana leaves to line the pit and cover the food with.

Now I really want to visit Oman and eat - you have good food AND you drink coffee.

Originally posted by Wanderer
Now, between what you and MoonChild said, I have an idea for a neighborhood party that just might top our last backyard Oktoberfest !!


:eek: :duh: Oh, no.

One should not have to rent a jack-hammer to prepare for a party!!!

Rice, Glorious Rice! I love it, and know many fantastic recipes that flaunt this wonderous grain.

Let's start with an easy one, served with a fantastic salad called Fattoush. Some use cracked wheat instead, but I prefer it with rice.

Dice and fry one large onion until soft, then add a cup of brown lentils and 4 cups of water. allow to simmer for about 10 minutes or until lentils are nearly cooked. Add 1.5 to 2 cups of rice and some cummin,salt and pepper to taste. Cover and simmer gently until rice is cooked and all the water has been absorbed.

Enjoy immediately, with fattoush, or shish barak (Arabic style ravioli served with a yoghurt sauce).

Ah ha, Raffee, sounds good. Should we use Basmati rice in this ?

I'm saving these recipes, so anyone who has a favorite rice-based recipe, or ideas on preparing rice, or rice varieties, please contribute.

Wando, I like to use Uncle Ben's long grain for this dish, but I have other recipes where I use other types of rice.

In this recipe, be sure to keep it on high heat after you add the rice until it reaches boiling point again, then lower to a simmer, and keep covered. Also, dont stir unnecessarily, because it will make the rice sticky if you do, and this isnt meant to be a sticky rice dish.

Carrot Rice..

Basmati Rice
Carrots
Coconut Milk
A bit of cooking oil to fry the carrots
Salt to taste

Take about six to seven big carrots (or 5) shred them in to small and thin pieces… Heat the cooking oil.. pour in the shredded carrots… cook them for about couple of mins… then pour in the coconut milk.. When it is boiling put in the rice… and then the rest normal procedure…

Cool. Any place to find a picture of what it should look like and what to serve it with, Selma ?

I'll wager I'm one of the few "westerners" that happens to have a few cans of coconut milk available in the kitchen.

my mum serves it with the chicken sauce... I have no idea how she makes that.. it is very tasty..

But I like it with fried Fish and salad only.. I like the smell of the coconut milk...

I don't think if you will find the pic though.. but the dish is very tasty

Basmati rice is famous in Oman and mainly imported from Pakistan. The cost also cheap depending on the quality of it, but for 40 to 45 kg bag of basmati rice the price ranges between 26 to 37 US$. So for an average Omani family it will last for one to two months to finish and buy a new one.

Madhbee with Rice

- Wash thoroughly and marinate a freshly slaughtered goat. Make sure the goat has been slaughtered at your door steps and the blood has ran accross your door for good luck!

- Add ur favourite spices leave to stand for 1 hour.

- In the mean time dig a hole in the ground add some coal and cover the coal with large stones. This will allow the stones to heat just like an oven effect.

- After marinating the meat of the goat cover with Palm trea leaves. Make sure it is well covered to avoid contamination with mud. Then drop it in the hole and cover again with sand!

- Leave for about 12 hours to cook on slow fire produced by the coal and the heat of the stones.

- Cook some plain rice in the mean time. Do not forget to add salt while boiling and a bit of butter.

After 12 hours dig the whole and get ur delicious taste of meat out of the whole and now u can serve with rice or even just plain on its own. This dish usually cooked only during Eids because of the hassel associated with it just like the Easter Turkey ;)!


Seham, I think what you have written here is what is called Shuwa .. in our village Madhbi is Barbiqued meat!! or am wrong bimmy??? :confused:

I think the main reason why we dont use rise cookers is thet we cook our rice mostly with onions and tomatos (not always but usually) so that is hard with rice cookers.

Originally posted by Arabian Princess
Seham, I think what you have written here is what is called Shuwa .. in our village Madhbi is Barbiqued meat!! or am wrong bimmy??? :confused:


Thats right AP it's the way how traditional Omani shwa prepared, but no need to put a stone in the hole as Seham said the coal is enough and will do the job, another thing it's kept in the under ground oven for 24 hours and not 12 hours, maybe 12 hours will do for small amount, but in Oman most people they do it in group so around 10 families each of them has his own container which is most of the time made from palme tree. I'm expert in preparing Omani shwa and my brothers always depends on me during "Eid" :wink:

In Oman we can not eat plain cooked white rice without curry, but i tried japanese rice (the sticky ne), i do like it more than the rice in oman, it ismore delicious, you can eat witout anything. sorry guys my stomach ia calling me ;)

this makes one hungry :sorry:

Originally posted by Arabian Princess

I think the main reason why we dont use rise cookers is thet we cook our rice mostly with onions and tomatos (not always but usually) so that is hard with rice cookers.

That's a good point. Many of the rice cookers have aluminium pots and you're not supposed to cook tomatos in aluminium.

It's also more convenient to brown the onions, meats, and vegetables in a pot then just add the rice and liquids to finish the dish in one container.



OK, you guys, don't be picking on Condi Rice. She's a very capable lady.
http://www.whitehouse.gov/nsc/ricebio.html