GAFCO Crops owns the second largest rice mill in Egypt

Rice is cooked in millions of households every day; it is one of the world’s staple foods yet it’s a dish that some people think they’re incapable of cooking correctly. Cooking rice is easy, provided you follow a few simple rules and choose the right method for your type of rice. Do this and we guarantee that you’ll never make a clumpy, sticky or glutinous mess again. 

There are only two rules: firstly, measuring rice by volume makes it easier to judge how much water to add. Secondly, NEVER stir rice as it cooks or it will break up and turn sticky. In some recipes a knob or butter or spoonful of oil is often added at the start to help separate the grains before they cook.

Cooking White Rice:

Cooking White Rice

  • Measure 2 cups of water and one tea spoon full of salt into 1.8 liter capacity cooking kettle, bring to boil, add a tablespoon of butter or oil if desired.
  • Stir with the cup of rice.
  • Cover the cooking kettle, lower the heat and leave it from 17 to 20 minuets or until rice come tender and all the water absorbed, make about 3 coups of fruity white rice.

Cooking Cargo (Brown) Rice:

Cooking Cargo (Brown) Rice:

  • Measure 2 cups of water and one tea spoon full of salt into 1.8 liter capacity cooking kettle, bring to boil, add a tablespoon of butter or oil if desired.
  • Stir with the cup of rice.
  • Cover the cooking kettle, lower the heat and leave it for 45 minuets, then served with little oil and salt.