Arabic Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup pasta, (vermicelli)
- 4 cup rice, (long grain rice), washed, drained
- 2 tablespoons oil
- salt
Print Recipe
Pin Recipe Instructions
- Lebanese method:
- Soak the rice in plenty of water for an hour, then drain well.
- Heat the oil in a sufficiently large saucepan. Add the vermicelli and brown evenly, stirring constantly.
- Add the drained rice, stir well. Top up with 5 cups of water and season with plenty of salt.
- (Tip: taste the water, it must taste slightly too salty, then eat it right)
- Bring to a boil on high heat without a lid.
- Put on a tightly fitting lid and let simmer for a few more minutes over high heat.
- Then reduce the heat as much as possible, possibly a metal coaster / plate between the fireplace and the pot and let it steam for about 30 minutes.
- Stir 2-3 times in between!
- Another tip for calorie savers: The whole thing works without the oil!
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