Arabic rice is a dish I’ve loved since I was a kid. It’s super easy to make and tastes amazing on its own. Sometimes, I like to add chopped roasted almonds or pomegranate when I serve it with curry. The recipe is simple, needing just three main ingredients – Basmati rice, broken Vermicelli noodles, and butter (or olive oil) along with water. I usually use butter because I love its taste.
How to make Arabic rice
- To make it, first, wash the Basmati rice until the water is clear, then drain it. Boil water with a stock cube for extra flavor.
- In a pot, melt butter (or use olive oil) over medium-high heat. Add Vermicelli noodles and stir until they turn golden. Be careful not to burn them.
- Add the drained Basmati rice to the pot with noodles, stirring to coat every grain with butter (or oil). Pour in the boiled water with the stock cube. Cover the pot, reduce the heat, and let it cook for 13 minutes. Turn off the heat and leave the pot covered for another 10 minutes.
You now have perfect Arabic rice! It’s a delightful dish that you can enjoy on its own or with other dishes like curry. Feel free to add roasted almonds or pomegranate for extra flavor. This recipe is so simple, yet the taste is incredibly satisfying. Give it a try, and you’ll see why Arabic rice is a favorite in my kitchen! Enjoy!
What is Vermicelli Noodles
Vermicelli noodles are thin pasta strands used in Italian cuisine. The name “vermicelli” comes from the Italian word for “little worms,” describing their slender shape. Made from durum wheat semolina, these noodles are commonly used in various Italian dishes. Whether in comforting soups or as a base for delicious pasta creations, Vermicelli noodles add an elegant touch to Italian meals.
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Arabic rice
Ingredients
- 350 ml Basmati rice (1,5 cup-270 gr) (1,5 cup-270 gr)
- 100 ml Vermicelli (½ cup) 0,5cup
- 2 tbsp Butter or extra virgin olive oil or a combination of both
- 750 ml Water (3.2 cups – 28 fl.oz) boiled
- 1 Chicken stock cube optional, can replace with vegetable stock or 1 teaspoon salt
Instructions
- Start by washing the rice several times until the water runs clear. Drain and set aside.
- Boil the water (measure it before you boil it so it’s exactly the amount you need). Add the stock cube to the water.
- In a pot, heat the vegetable oil / butter on medium-high heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly.
- Once they are a golden brown, add the drained rice. Stir together for for a few minutes so the rice grains are coated in the butter/oil.
- Add the boiled water with the stock cube into the rice. Cover the pot with a lid immediately and reduce the heat to low (heat 3 of 9).
- Leave it undisturbed for 13 minutes. Once 13 minutes is up, turn off the heat and keep the pot covered for another 10 minutes. (Don’t try to peek at it, don’t try to open the lid. Just let it be. Otherwise a lot of steam will escape and really compromise your perfect rice)
- When your 10 minutes is up enjoy your perfect rice.
