Sunwhite

Mansaf

Prep time

15min

Cook time

60min

Mansaf is a traditional Jordanian dish often served at celebrations such as weddings.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 3 kg Lamb With Bone (large pieces)

  • 2 Onions (divided into quarters)

  • ½ tsp Cardamom (ground)

  • 4 clove Garlic

  • 3 Bay Leaves

  • 1 tbsp Mixed Spice Or Mansaf Spice

  • 2 tbsp Salt

  • 2 Cinnamon Sticks

  • 1½ piece Jameed Laban (crumbled and soaked in 1 ½ litres of water overnight and filtered through a strainer)

  • 1 kg Yoghurt

  • 1 Egg White

  • 2 tbsp Starch

  • 3 tbsp Vegetable Oil

  • 500 ml Hot Water

  • 1½ tsp Salt

  • ½ tsp Turmeric

  • 3 kg Lamb

  • 3 cup Sunwhite Rice (medium-grain)

  • 2 loaf Bread

  • 2 tbsp Parsley (chopped for garnish)

  • 1 Pomegranate (seeds for garnishing)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Mansaf

Method

  • Wash the rice with water several times. Soak the rice for 30 minutes

  • To boil the meat: In a medium-sized pot, put the meat and onions. Cover the meat with water. Put the pot on a strong fire. Let it boil. Using a spoon with holes, remove the foam on the surface of the meat

  • Add bay leaf, cinnamon, cardamom, pepper, salt and pepper. Cover the pot and let the meat cook over medium heat for two hours. Drain the meat and reserve the broth

  • To cook the yoghurt: In a small dish, put the starch and water, my heart to dissolve the starch

  • In a wide saucepan, put the yogurt, curd, starch and turmeric mixture. Using a whisk, stir the milk until it becomes soft, put the pot on a medium heat, stirring constantly, until it boils

  • Add 1 cup of the broth to the yoghurt and let it boil for 10 minutes

  • Add the meat to the yoghurt in the pot. Let it boil for 5 minutes until the meat absorbs the yoghurt

  • To cook the rice: In a medium-sized saucepan, put the oil on a medium heat, then add the rice using a wooden spoon, and stir the rice for 3 minutes until the rice grains are covered with oil.

  • Add salt and turmeric, then stir the rice and add the water and let it boil vigorously and the rice absorbs the water. Let the rice cook on low temperature for 30 minutes, until it is cooked

  • To serve: In a wide tray, put the bread and distribute a quantity of milk on it so that the bread absorbs the yoghurt. Spread the rice to cover the bread completely. Distribute the meat on the rice, garnish with parsley and pomegranate. In a deep dish suitable for serving, pour the yoghurt, then serve the mansaf hot.

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