Red Rice - "Orez Adom"

In my grandmother's kitchen

Another Israeli-Iraqi dish from my grandmother and a staple in my family.  I can't believe I'm giving this away....but there was always something missing when I tried to make this rice, so on my last visit to Israel I spied on my grandmother and saw her secret to making it delicious - adding the fried onions with oil at the end - genius! This rice is truly addictive.

Red Rice - "Orez Adom"

Ingredients:

2 Tbsp olive oil
2 Tbsp of a light oil such as canola or vegetable
1/2 onion, chopped
2 cups rice
3 cups water
1 Tbsp olive oil
1 tsp salt and pepper
1 cube chicken bouillon or 1 Tbsp Israeli chicken consomme (love this stuff) 
1 heaping Tbsp tomato paste
2 Tbsp dry minced onion or finely chopped onion

Optional toppings:
Some raisins soaked in a little water to "plump" them
Toasted almond slivers, pumpkin seeds, sunflower seeds, peanuts

Method:

Rinse the rice in a strainer until water runs almost clear, 3-4 times. 

Saute the onion in 2 Tbsp olive oil until lightly browned.  Add the tomato paste and cook for 1 minute.  Add the rest of the ingredients and give just a couple of quick stirs to combine.  Bring to a boil and allow to boil uncovered for 1 minute.  Lower the heat, cover and simmer for 6-8 minutes or until water is absorbed (do not stir or it will be mushy!).  At this point, taste to see if rice is cooked.  If not, add a little more water and cook another 1-2 minutes.

Latifa's secret: In a small saucepan heat 2 Tbsp of oil on high heat for 1-2 minutes or until hot (careful).  Toss the 1 Tbsp dry onion in and immediately pour the fried onions over the rice.  If using fresh onion, fry for a few seconds to brown and then add to rice.  Stir. 

Top with any or all of the optional toppings.  I like having them all.