Vermicelli Rice

 

Vermicelli Rice



Serve this as a side dish next to Middle Eastern stews.

Serves: 4 Name of image (title of post is fine)  
Cook time: 30 minutes  


Ingredients:
    

    2 tbsp ghee or vegetable oil

    .5 c vermicelli noodles

    1.5 c medium grain rice, like jasmine or calrose

    2 tbsp kosher salt

    Instructions:

      

    1. Soak the rice in double its volume of water for at least 1 hour.
      2. 

    2. Drain the rice. Rinse it by tipping it into a bowl, covering with water and swishing around. Drain and repeat 2-4 times, or until the water runs clear.
      3. 

    3. Set a medium nonstick stockpot over medium-high heat. Add the ghee and vermicelli noodles. Cook, stirring frequently until golden-brown, about 5 minutes.
      4. 

    4. Add the rice and increase heat to high. Cook, stirring constantly, until translucent, about another 5 minutes.
      5. 

    5. Add salt and 1.5 c plus 3 tbsp water. Give it a quick stir and cover. Allow to come to a full boil, then decrease heat to the lowest setting. Cook for another 20 minutes. Turn off heat and then fluff 10 minutes later.
      6. 

Vermicelli Rice
Back to BasicsOmayah Atassirice, dinner, Syrian recipes, syrian recipes, Syrian food blog, Middle Eastern dinner recipes, Middle Eastern food, Arabic food, Arabic recipes, Dubai photographer, Dubai food photographer, Dubai restaurant photographer, Dubai food stylistComment