🍚 Plain White Rice (Ruz Abyad)
Ruz abyad is plain white basmati rice, rinsed, boiled and steamed with a little salt and oil until every grain is separate and fluffy. It has a clean, mild flavour and a light, airy texture that soaks up sauces. Across the Gulf it is the everyday base for stews, curries and grilled meat, served on a large platter or in individual bowls.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g basmati rice
- 600 ml water
- 1 tbsp oil
- 1 tsp salt
Method
- Rinse the rice several times until the water runs clear, then soak for 15 minutes and drain.
- Bring the water, salt and oil to a boil in a pot.
- Add the rice, return to a boil, then cover and cook on the lowest heat for 15 minutes.
- Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
How to make it lighter
- Measure the oil: 1 tbsp oil ≈ 120 kcal, and the rice cooks well with less.
- Fill half the plate with vegetables or salad and keep rice to a quarter.
- Weigh cooked rice once to learn what a 180 g portion looks like.
History
Rice became a staple in the Gulf through centuries of trade with India and Persia, and long-grain basmati remains the preferred variety. Plain white rice is served daily in homes and restaurants across the region alongside saloona, marag and grills.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →