OK, this is how I cook riza, it's bloody good, even if I say so myself.
Ingredients: Rice, boiled water, veggie oil, salt.
1- Pour a bit of oil in the qosarta while heating it for a couple of mins. I usually put the temp. on 7 (out of 9).
2- Throw the riza in there (for example 3 cups of rice) and let it's butt fry a bit, then mix it so that it doesn't burn, and keep doing that for 1-2 mins.
3- Pour 150% of the number of rice cups you're cooking, so in our example, 4.5 cups of boiled water are poured into it.
4- Keep the temp. to full or near full for a few mins until the water is almost fully absored by the rice.
5- Add salt (depends on how salty you want it) and mix.
6- Turn the temp. down to 1 or 2 and let it cook slowly for 30-45 mins, maybe even 60 mins if you're not in a rush.
and you're done.
Ingredients: Rice, boiled water, veggie oil, salt.
1- Pour a bit of oil in the qosarta while heating it for a couple of mins. I usually put the temp. on 7 (out of 9).
2- Throw the riza in there (for example 3 cups of rice) and let it's butt fry a bit, then mix it so that it doesn't burn, and keep doing that for 1-2 mins.
3- Pour 150% of the number of rice cups you're cooking, so in our example, 4.5 cups of boiled water are poured into it.
4- Keep the temp. to full or near full for a few mins until the water is almost fully absored by the rice.
5- Add salt (depends on how salty you want it) and mix.
6- Turn the temp. down to 1 or 2 and let it cook slowly for 30-45 mins, maybe even 60 mins if you're not in a rush.
and you're done.