This rice is a staple in the Lebanese cuisine. It is served with all stews and casseroles. You can use any kind of rice you have on hand, just adjust the water quantity accordingly.
Ingredients:
1 ½ cups jasmine rice
¼ cup vermicelli, broken into ½ inch pieces(can be substituted with angel hair pasta)
1 tsp salt
1 Tbsp vegetable oil
2 ¼ cups water, at room temperature
Preparation:
Heat vegetable oil in a non stick pot over a medium flame. Add vermicelli and toast until lightly golden, stirring frequently to prevent burning.
Add rice and toast for 3 minutes. Add salt and water and stir gently. When the water comes to a boil, lower the heat to simmer and cover the pot with a tight lid. Let the rice cook for 15-20 minutes, until all water is evaporated and rice is fluffy. Keep the pot covered until you are ready to serve.
Serves 4
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