An Egyptian speciality and a great favourite. This is rice served with a rich, lemony chicken soup or sauce called hamud. For the soup version, see the recipe.
Prepare 2 teacups (500 g/1 lb) long-grain rice according to one of the recipes for plain rice at the beginning of this chapter, but do not start until the hamud is ready.
Use chicken giblets or left-over chicken bones and a carcass to make a rich stock. The stock left o