This Lebanese Rice is a staple Center Jap (Arabic) facet dish in my dwelling that I make with solely three elements: rice, vermicelli noodles and olive oil!
RICE INGREDIENTS
2 cups lengthy grain white rice
1/2 cup vermicelli pasta
2 tablespoons additional virgin olive oil
1/2 teaspoon salt
sprint cinnamon optionally available
parsley optionally available, for garnish
INSTRUCTIONS
1. Rinse the rice with chilly water till the water runs clear. Then switch it to a bowl, and soak with water for 20 minutes. Drain properly and put aside.
2. In a medium non-stick pot, warmth the olive oil on medium warmth. Add the vermicelli pasta and prepare dinner, stirring steadily till all of the vermicelli is a deep golden brown colour. Watch out to not to burn it.
3. Switch the rice over the cooked vermicelli, and stir to mix and coat the rice with the olive oil. Season with salt and a splash of cinnamon, if desired.
4. Add 4 cups water and convey the combination to a boil. The water will scale back within the course of. Scale back the warmth to low, cowl the pot and prepare dinner for quarter-hour.
5. When the rice is totally cooked, take away from the warmth and permit the rice to steam for five minutes. Then uncover and fluff with a fork.
6. Serve heat with recent parsley, and toasted nuts, if desired.
