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Rice and lentils are considerably popular ingredients in the Middle East. Rice is almost eaten everyday in Egypt and in most countries of the region. As well as lentils, rice can be used in different recipes.
There are several kinds of rice; Egyptian rice, basmati rice, long grain rice, brown rice, amber rice and many more which vary in taste and in most cases in the way they are cooked. There are also yellow lentils, brown lentils, and others. Each kind is used differently in various recipes.
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Washing rice and lentils
The same washing and storing procedures are carried out for both ingredients; so what is mentioned here regarding rice, applies on lentils as well.
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| Wash the rice in a bowl or a special plastic colander for rice under running water. Fill only 2/3 of the bowl with rice. Gently grind the rice between your hands to wash off the dirt and starch. |
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| Pour out the water and repeat the process until the water in the bowl is clear. Pick any dark stones, broken rice grains, or unwanted particles and discard them. Leave in the colander for about 2-4 minutes to drain well. |
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| Don’t wash rice and set it aside for a while until you’re ready to use it. Wash it right before using it. There is no need to soak rice or lentils before cooking unless this is specified in the recipe.
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| Storing rice and lentils
Read the storing instructions and the expiry date on the package. Generally, you can store in a closed plastic or glass container in a dry place away from direct sunlight. In case of rice, add salt to the container; it lowers the possibility of appearance of worms. For every cup of rice add about 1 tbsp salt. Remove excess air and avoid any water from reaching the rice or lentils. You can store up to a year
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