Free Online Recipes
 |  

Sign Up login
 
 

LEBANESE RICE (RIZ BI SH'ARIEH) Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     LEBANESE RICE (RIZ BI SH'ARIEH)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6
Preptime   20-30 minutes

Ingredients
2 heaped tbsp butter
1 cup broken vermicelli (I use the little nests of vermicelli egg noodles, about 3 - 4 nests worth)
2 metric cups long-grain rice, washed and drained (I prefer Basmati)
1 1/2 tsp salt
4 cups water (I often to use a light chicken stock or half water half stock
1/4th teaspoon cinnamon
 

Instructions
Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid), add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken. Add cinnamon and mix with browned pasta.
Add rice, salt and water and stir, ensuring the rice is covered in the butter. Cover saucepan and bring to a medium boil. Reduce heat, cover and cook until water is absorbed (usually about 12 - 15 minutes). Serve immediately.
Serving Suggestions
It is super easy to make and is great as a side dish (or my favorite is with lentil soup).


Originally Submitted
7/2/2010





0 Out of 5 from 0 reviews

You can add this LEBANESE RICE (RIZ BI SH'ARIEH) recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.