Arabic rice
This rice is easy to make and it’s so tasty, that you can eat it just like it is.
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.
Notes
Βon appétit