Onion rice cake with toasted crust served on a plate with spoon and parsley garnish.

Onion rice (Timman w’ basal)

Serves 5-6


600g white Basmati rice
3 tablespoons olive oil
1 large onion, halved and thinly sliced
750ml water
1/2 teaspoon vegetable stock
1 level teaspoon turmeric
Low sodium salt and pepper, to taste


Wash the rice and soak for 30 minutes, then drain.

Heat the olive oil in a non-stick pot and gently fry the onions until they become dark brown and caramelised (but not burnt).

Stir in the turmeric. Add the water and vegetable stock and stir. The water will become brown.

Add the drained rice to the water and bring to a boil.

Continue boiling, half-covered, on medium heat for about 4 minutes. Then reduce the heat to the lowest setting, cover and cook for 20 minutes.

Uncover, gently fluff up the rice and sprinkle with a little olive oil.

Cover and cook for another 10 minutes.

You can now serve the rice straight away or continue to cook on the lowest setting for a further 15 to 20 minutes to ensure the formation of a toasted crust at the bottom. (At this point, you can place a heat diffuser beneath the pan.)

NOTE: To serve as a cake, turn the pot upside down onto a plate. The easiest method is to put a plate on the top of the pot, hold it down firmly with one hand and turn the pot upside down with the other.


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