Rice
Lebanese vermicelli rice
Riz bi sh’airieh: buttery rice with toasted vermicelli, the everyday side on every Lebanese table.
- 45 min20 prep · 25 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
4 servings
- Long-grain rice300 g
- Vermicelli noodles, broken60 g
- Butter30 g
- Olive oil1 tbsp
- Toasted pine nuts or almonds30 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice and soak it in water.
- 2
Melt the butter with the oil and fry the vermicelli, stirring, until deep golden.
- 3
Add the drained rice and stir for a minute to coat.
- 4
Pour in 600 ml boiling water with salt and bring back to the boil.
- 5
Cover and cook over a very low heat until the water is absorbed.
- 6
Rest off the heat, fluff with a fork and top with the nuts.
Tips and questions
- What noodles should I use?
- Thin wheat vermicelli or fideo pasta, not rice noodles. Break long ones into short pieces.
- What goes well with it?
- Any Lebanese stew, grilled chicken or kafta, and a bowl of plain yogurt.
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