Greek rice

robfosters · 1 Feb 2014 at 15:46

When I was younger, I remember going to a Greek restaurant with my parents and having lamb kleftico. It was always served with a delicious rice. The rice looked like ordinary white long grain, but it actually had a shine to it, like it was glistening.

Could it have simply been boiled rice tossed in olive oil? The texture seemed firmer than ordinary boiled rice.

Any ideas?

bsoltan · 1 Feb 2014 at 18:56

It may have been steamed, with hot oil and water over it. Gives rice a good shine.

Or perhaps butter was stirred through it,makes it delicious.

The other option could be a sugar & water solution but probably not on that rice.

FrenchTart · 1 Feb 2014 at 19:38

I just googled a recipe for lamb kleftiko - it looks immense. I'll be making some soon.

Sorry that I can't help with your rice question though.

krooton · 1 Feb 2014 at 22:42

Butter, had Greek friends growing up and dinner at theirs often.

monkeyspank · 2 Feb 2014 at 08:56

Tbsp of oil in a medium saucepan. fry half a finely chopped onion for 3 mins or so. Add 125g dry rice and stir for 3 or 4 mins. Add some garlic if you like. Add 250ml chicken stock. Put lid on, lowest heat for 20 mins.

Don't know if that's what they did but will make rice that sounds like you described

pitchfork · 2 Feb 2014 at 12:07

Cook it in salty stock then dress with olive oil/ butter and lemon juice.

spoffle · 2 Feb 2014 at 12:16

Wash the starch off the rice to get it like that

D.P. · 2 Feb 2014 at 13:00

monkeyspank said:
Tbsp of oil in a medium saucepan. fry half a finely chopped onion for 3 mins or so. Add 125g dry rice and stir for 3 or 4 mins. Add some garlic if you like. Add 250ml chicken stock. Put lid on, lowest heat for 20 mins.

Don't know if that's what they did but will make rice that sounds like you described

Something like this, and when cooked add some butter or olive oil, and optionally a few drops of lemon juice.

panthro · 2 Feb 2014 at 16:03

Greek rice is very similar to how Iranians cook their rice. I watched it on TV once and it looked a very long process.

bsoltan · 3 Feb 2014 at 13:20

panthro said:
Greek rice is very similar to how Iranians cook their rice. I watched it on TV once and it looked a very long process.

It isn't that long, just not as straight forward as bunging it in a saucepan to boil.

1. Measure out required quantity of Basmati rice.
2. Wash rice in cold water until the water runs clear (or clear enough).
[2a. Cover rice with water and add salt. Leave to soak, doing this night before is best but not essential, good rice can still be achieved without soaking.]
3. Bring saucepan of water to the boil, add rice, cook until just the raw side of al-dente.
4. Drain rice and rince over with water. Leave to one side.
5. Traditionally here is where you would add some oil to the bottom of the pan, you can also add thin bread, thinly sliced potato or nothing.
6. To get as much separation as possible in the grains, lift the rice in from as high as possible with a 'seiving motion'.
7. Once all the rice is added, poke some holes in the rice to allow it to steam.
8. Pour some water (mixed with oil) over the rice to help it steam.
9. Place a tight lid (ideally with a teatowl or something to absorb steam) on and leave to cook.
10. Fluff up the rice and move to a serving plate. Perfection. At this point the butter can be added, or included on the table for people to add as preferred.

It sounds a bit convoluted but it doesn't really take much time and gives you excellent rice.

Source; I'm half Iranian.