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Rice with Vermicelli (Roz bel Sheéreyyeh)

Cooking rice is one of the easiest and most difficult dishes to prepare; it’s a tricky dish, you might get it perfect or you might get it lumpy!!
I found out that this way gives you the best perfect rice every time. Try it!

Ingredients

Method

  • 1.

    Clean rice and wash it in a colander under cold running water few minutes till water becomes clear. Keep in bowl, add hot water to cover, and soak for 10 minutes.

  • 2.

    In a deep pot, add oil and heat over high heat. Remove away from stove. Add vermicelli, bring back to heat and stir till it turns golden. Remove pot from stove.

  • 3.

    Drain rice from soaking water and add to the vermicelli in the pot. Bring back to heat and stir well for 2-3 minutes.

  • 4.

    Add boiling water to cover 1 inch higher than the Rice level. Add salt and stir.

  • 5.

    Bring to boil over high heat till water reduces to same level as the rice and you can see the bubbles in rice, about 3 minutes. Reduce heat, cover. Keep a heat distributor beneath the pot and leave to cook for 15 minutes.

  • 6.

    Remove cover, sprinkle little water, about ¼ cup, and add salt if needed, stir, cover and leave to finish cooking for another 5 minutes. Stir and Serve hot.

Notes

If you want, you can add 1 cube chicken stock to the rice along with the boiling water, but you need to reduce salt amount or not to add at all. Proceed in same steps in recipe.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Gris, Pinot Noir and Other Whites are the best wines to pair with Rice with Vermicelli (Roz bel Sheéreyyeh).

 
 

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