Amir Rockman’’s Rice

It was a rainy day in Santa Cruz, back in 2005, which forced my path to cross with that of Amir Rockman. Since that faithful day we have shared adventures, many stories of our lives off the bicycle, but most importantly some wonderful campsite cooking. Managing to make a veritable feast from what appeared too be empty panniers we have never eaten badly and Amir’s rice has become a staple of The Hungry Cyclist.

The first time I set about making some campfire rice Amir picked up the pot with disgust, tossing the contents into a nearby bush to the joy of the local raccoon population.

"This is not how you make rice my friend" he announced.

From that shameful moment to this Amir has tutored me in the ways of making the most tender and delicious campfire rice this side of Jerusalem, and here is the basic procedure.

1. Finley chop three cloves of fresh garlic.

2. Dice half and onion

3. Add the onion and garlic to a good size pan and sweat off with a good glug of olive oil. Cardamom, rosemary or any other dry flavors should be added now.

4. Once the onion and garlic has softened and begun to brown add one cup of plain rice.

5. Allow the rice to fry in the oil onion garlic mix so all the grains are coated with oil and a few are starting town.

6. Now add two cups of cold water and let the rice come to the boil.

Once all the water has been absorbed or evaporated leave to cool and your rice is ready to serve. Add the juice of a few limes and some finely chopped coriander for a real treat.


This entry was posted on Sunday, January 1st, 2006 at 08:10 and is filed under Israeli Recipes, Recipes, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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