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Tunisian Rice

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I'd like to try out this recipe but I don't understand something. It says to mix up the rice with spices, herbs, veggies, place in a steamer, etc. What kind of steamer? I have a double boiler type steamer but am afraid rice will fall through those holes. Do I need another type of steamer that is like a screen?

Here's the recipe/blog:

http://www.pbs.org/food/kitchen-vigne...

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  1. There is a video that shows exactly how to do it. They seem to have no problem.

    3 Replies
    1. re: chefj

      I'll have to watch the video. I looked up coucousiers and they are very expensive and I don't think I need more clutter.

      1. re: walker

        Maybe you could line your steamer with coffee filters.

        1. re: juster

          Or maybe purchase an inexpensive bamboo steamer? However, as chefj points out, they don't seem to have a problem. With everything mixed up, it sticks together enough to hold in the steamer.

          A couple of questions about the preparation: My intuition would be to add the spinach in later in the cooking process, perhaps after the 30 minute mark when it is recommended to transfer from the steamer to a bowl, mix, and then back to the steamer; and, does it take an hour to steam rice without getting mushy? I'b be inclined to follow the recipe intact....after all, she has shown on television and at international film festivals. And I have not!

    2. Use double lined cheesecloth over the steamer insert you have.

      3 Replies
      1. re: Karl S

        Great idea! Why didn't I think of that?

        1. re: walker

          You'll be best served if you make it long enough to drape over the edges of the pot and held in place by the cover.

          1. re: Karl S

            Yes, I was wondering about how I'd manage; you have to remove rice, etc and stir around and then later put it back in the steamer. Have you ever tried this recipe? Looks really good to me.