Hi,

about twenty years ago, my family lived in Saudi Arabia (I was five at
the time). And my favourite "take away" meal while we were there was
rotisserie chicken with rice.

Now, I can get a chicken without too much trouble ) But I've never
encountered the rice since.

It was fairly orange in colour - I believe this was largely due to the
addition of tomato puree. And it had little burnt black lumps which I
was assured were cloves. That's all I know about it, other than that
it was the nicest rice dish I've ever encountered.

Can anyone tell me either what this type of rice was called, or
(better still) how to make it?

Any information gratefully received

Dominic

On 6 Oct 2003 06:04:25 -0700, (Dominic
Humphries) wrote:

>about twenty years ago, my family lived in Saudi Arabia (I was five at
>the time). And my favourite "take away" meal while we were there was
>rotisserie chicken with rice.
>
>Now, I can get a chicken without too much trouble ) But I've never
>encountered the rice since.
>
>It was fairly orange in colour - I believe this was largely due to the
>addition of tomato puree. And it had little burnt black lumps which I
>was assured were cloves. That's all I know about it, other than that
>it was the nicest rice dish I've ever encountered.

Take a look at:

http://www.foodspk.com/recipetype.php?new_topic=52

Be warned that *nothing* of memory ever matches up to a contemporary
version. Oh, the chocolate cream pie in my jr. high school cafeteria!