Mashkhoul (Kuwaiti White Rice)

1Preparation

1. Rinse the rice in cold water until it runs clear.
2. Soak the rice in cold water for 30 minutes, then drain.

2Cooking

1. Bring the water to a boil with the salt, cardamom and cinnamon in a large pot.

   🔥 high heat⏱ 10 min timer
2. Add the rice and boil uncovered until the grains are soft outside but still slightly firm in the centre.

   🔥 high heat⏱ 6 min timer
3. Drain the rice in a large colander.

   ⏱ 1 min timer
4. Put 1 tbsp ghee in the bottom of the pot, return the rice and dot the remaining ghee on top.

   🔥 low heat⏱ 1 min timer
5. Cover tightly (you can wrap the lid in a clean towel) and let it steam until the grains are fully tender.

   🔥 low heat⏱ 15 min timer

3Serving

1. Fluff the rice gently with a fork and spread it on a serving dish.
2. Serve with marag, daal or fried fish.

💡 Tips & common mistakes

• Common mistake: boiling the rice until fully cooked before draining — it falls apart while steaming. Drain it while the centre is still slightly firm.
• Plenty of water keeps the grains from sticking together.

🔁 Substitutions

• Butter can replace the ghee.