Syrian Rice with Vermicelli
Fluffy Syrian rice with vermicelli fried to a golden color — a simple, fragrant dish to serve with meat, braised vegetables, or yogurt sauces.
Ingredients
- long-grain rice300 g
- wheat vermicelli80 g
- butter30 g
- chicken broth600 ml
- salt1 tsp
Instructions
Rinse the rice thoroughly in several changes of water until the water runs clear, cover with warm water and let sit for 20 minutes; then drain well.
In a heavy saucepan over medium heat, melt the butter. Add the vermicelli and, stirring constantly, fry for 2–4 minutes until evenly golden-brown, taking care not to let it burn.
Add the drained rice to the vermicelli and stir for 2–3 minutes so that every grain is coated in butter.
Pour in the hot chicken broth, add salt, and bring to a boil.
As soon as the liquid comes to a boil, cover the pan with a lid, reduce the heat to the lowest setting, and cook for 20 minutes without stirring, until the rice has absorbed all the broth.
Remove the pan from the heat and let the rice stand, covered, for another 10 minutes. Fluff with a fork and serve hot.
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