Wash the rice well and let stand in a bowl with hot water for 30 minutes. Then drain the rice well in the sieve. Heat the fat in a saucepan and brown the noodles in it. Fry the rice for 2-3 minutes. Add about 4 cups of water and 1 heaping teaspoon of salt, put on the lid and bring to a boil. After 5 minutes, turn it down on a low flame if you are using a gas stove. Turn off an electric stove completely and leave the pot on the hot plate. After about 15 minutes, as soon as the water has been absorbed, stir the rice, put the lid back on and let stand for another 5 minutes. Sprinkle the rice on a long plate with Syrian pepper. Tip: The rule of thumb for rice is 1 cup of rice pudding to 1/2 cup of long grain rice. So it will neither be soggy nor dry. You can make this rice without noodles, it tastes like that too.
Ingredients
Print Recipe
Pin Recipe