1 cup broken vermicelli (I use the little nests of vermicelli egg noodles, about 3 - 4 nests worth)
2 metric cups long-grain rice, washed and drained (I prefer Basmati)
1 1/2 tsp salt
4 cups water (I often to use a light chicken stock or half water half stock
1/4th teaspoon cinnamon
Instructions
Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid), add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken. Add cinnamon and mix with browned pasta.
Add rice, salt and water and stir, ensuring the rice is covered in the butter. Cover saucepan and bring to a medium boil. Reduce heat, cover and cook until water is absorbed (usually about 12 - 15 minutes). Serve immediately.
Serving
Suggestions
It is super easy to make and is great as a side dish (or my favorite is with lentil soup).
Originally Submitted
7/2/2010
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