Palestinian rice preparations — whether the standalone roz (rice pilaf) or the rice component of maqlouba and musakhan — follow a specific principle: the rice is always cooked first in a small amount of fat to coat each grain (producing separate rather than sticky cooked rice), then stock is added for absorption. The fat coating creates a barrier that prevents the starch from over-gelatinising and sticking. The spicing (allspice, cinnamon, cardamom, sometimes vermicelli browned in butter) is added at the fat stage.
- Use long-grain rice or Egyptian rice depending on the preparation - Soak in cold water 30 minutes minimum — reduces excess surface starch - Toast in butter or olive oil until the grains turn slightly opaque — 2–3 minutes - The vermicelli variant: brown short pieces of vermicelli in butter first, then add the soaked and drained rice - Add hot stock — 1.5 parts stock per 1 part rice — bring to a boil, reduce to the lowest simmer, cover, 15 minutes - Rest covered for 10 minutes — the residual steam finishes the cooking
Zaitoun