I don’t know the official name for this rice; all I know is this is the rice my mom, cousins, etc. serve with Lebanese meals and that I find it overly delicious as far as rice goes. It’s a simple method which is easily adjusted for both the number of people you’re serving and if they’re vegetarian or not.
Lebanese Rice
- 1 Tbsp. butter
- 1/4 cup vermicelli or very fine egg noodles, broken if not already into small 1/2″ or less pieces
- 2 cups long-grain rice
- 4 1/4 – 4 1/2 cups of water (or vegetable/chicken stock if not using bouillon)
- Bouillon (if not using stock!)
Melt the butter in a medium stockpot over medium heat. Add the vermicelli and stir to evenly distribute the butter. Allow vermicelli to brown, stirring occasionally. Then add the rice, stir. Allow the rice to toast for a minute, stirring occasionally. Then add the water or stock and bring to a boil over medium-high heat. Once it reaches a boil, cover and cook on medium-high for 10 minutes. Then, reduce the heat to low to medium-low and cook for another 10-15 minutes or until rice is cooked and the liquid is absorbed. If you’re serving as a side dish, give it a generous sprinkling of cinnamon for extra deliciousness!
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