There is a wonderful restaurant called 'Abla's Lebanese Restaurant'. This recipe comes from Abla Amad's own book 'The Lebanese Kitchen'. Wonderful book, fabulous recipes.
There is a wonderful restaurant called 'Abla's Lebanese Restaurant'. This recipe comes from Abla Amad's own book 'The Lebanese Kitchen'. Wonderful book, fabulous recipes.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
500 millilitres long grain rice (washed and drained)
2 tablespoons butter
1½ teaspoons salt
1000 millilitres water (or chicken stock)
9 fluid ounces vermicelli noodles (broken)
18 fluid ounces long grain rice (washed and drained)
2 tablespoons butter
1½ teaspoons salt
35 fluid ounces water (or chicken stock)
Method
Lebanese Rice (Riiz Bi Sh'arieh) is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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 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.
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 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.
Additional Information
This is a great alternative to a regular rice dish as a side to any Middle Eastern dishes.
This is a great alternative to a regular rice dish as a side to any Middle Eastern dishes.
Best recipe I've tried for Lebanese rice - works perfectly every time. I'd love to get the book its from but its out of print in the UK - hoping it may be reissued in time.
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Posted by Maxmurray on 20th November 2015
Show more commentsBest recipe I've tried for Lebanese rice - works perfectly every time. I'd love to get the book its from but its out of print in the UK - hoping it may be reissued in time.