Syrian Vermicelli Rice
Recipe: #20350
July 26, 2015
Categories: Side Dishes, Vermicelli, Rice, White Rice, Middle Eastern, Sunday Dinner, Vegetarian, Kosher Dairy, more
"if you cant find vermicelli break up spaghetti or angel hair pasta"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (257.1 g)
- Calories 399.8
- Total Fat - 11.9 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.5 mg
- Sodium - 1013 mg
- Total Carbohydrate - 68.9 g
- Dietary Fiber - 1.6 g
- Sugars - 2 g
- Protein - 2.6 g
- Calcium - 27.9 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Wash your rice and soak in cold water for 30 minutes.
Step 2
Start by melting the Ghee butter and add the vermicelli pasta.
Step 3
Stir continuously to prevent the pasta burning and get an even browning.
Step 4
You need to fry the pasta till dark brown.
Step 5
Take the pot off the heat
Step 6
And add the hot water.
Step 7
Please be very careful not to burn yourself.
Step 8
Adding water to very hot butter will cause small melted butter droplets to fly out of the pot.
Step 9
Return the pot to the burner and add salt.
Step 10
Taste the water and don't worry if it is a bit salty as the rice will absorb the salt.
Step 11
Drain and add the rice to the boiling water and bring back to boil. Turn the heat to medium, cover and cook for ten minutes.
Step 12
Check the rice at this point and stir it very gently.
Step 13
Add a bit of boiling water if necessary.
Step 14
Turn down the heat to as low as you can, cover and let the rice steam and finish cooking for another ten minutes.
Step 15
Stir for the second time and serve.
Tips
No special items needed.
1 Reviews
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