How to Choose the Best Rice for Kabsa and Mandi

Rice is the foundation of any classic Gulf dish like Kabsa, Mandi, or Bukhari, and choosing the right variety makes all the difference in the final result. Long-grain basmati rice is the top choice for most Arabian Gulf dishes because it holds its shape, stays fluffy and separate after cooking, and doesn't get sticky. Opt for aged basmati if you can find it, as it offers a richer aroma and deeper flavor. Before cooking, it is crucial to soak the rice in cool water for 20 to 30 minutes. This allows the grains to absorb water evenly and cook thoroughly without breaking. Also, don't forget to rinse the rice thoroughly before soaking until the water runs clear. This washes away excess surface starch that can make the cooked rice gummy.