Rice is a basic food for Sephardic Jews and as such, most foods are served with or on top of rice. For Syrian Jews, rice is a staple that is permitted even on Passover. The type of rice used depends on the recipe. Although it may be easier to use instant rice, it is preferred in our recipes to use cooked rice.

Sarina generally uses long grain white rice for most recipes, especially for serving guests or for Friday night meals. When using long grain white rice, soak, mix and drain the rice three times to remove excess carbohydrates. She uses a converted rice, brown or white, for week night meals. Converted rice does not have to be washed and is easy to use in recipes like Spanish rice or emgedra.

Using cooking stock instead of water adds more flavor to the rice. Saute onions, or fine egg noodles before cooking and add chick peas or other ingredients to make a side dish and hide protein in the rice. You can also try adding your favorite fresh herbs, pieces of dried fruit (dates, apricots, figs, prunes, etc) or a variety of toasted nuts for a delicious pilaf. Once you know how to cook the rice, there is an endless variety of dishes you can prepare.