Roz bi sharieh (Rice with vermicelli)
Traditional Middle Eastern rice with toasted vermicelli
Medium
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Instructions
-
1
Wash rice until water runs clear
-
2
Let rice soak in water for 10 minutes
-
3
Toast sharieh with butter or neutral oil until brown
-
4
Add rice, turn heat up to high
-
5
Add salt and optionally chicken bouillon such as Maggi
-
6
Add water until just above the rice
-
7
Allow rice to come to a boil (should be a 'thick' boil, as in, the water is just above the rice)
-
8
Turn to the lowest heat setting and cover as soon as it comes to the boil
-
9
Keep covered until the rice has absorbed the water, taste with a spoon
-
10
Add a bit of butter, fluff rice
-
11
Serve and enjoy
Bob’s your uncle, enjoy this classic Middle Eastern rice dish.
Source: Rita’s Recipe Book
# Roz bi sharieh (Rice with vermicelli) {#roz-bi-sharieh-(rice-with-vermicelli)}
- wash rice until water runs clear
- let it soak in water for 10 min
- toast sharieh with butter or neutral oil until brown
- add rice, turn heat up to high
- add salt and optionally: chicken bullion such as maggi
- allow rice to come to a boil (should be a "thick" boil, as in, the water is just above the rice)
- turn to the lowest heat setting and cover as soon as it comes to the abovementioned boil
- keep covered until the rice has absorbed the water, taste with a spoon
- add a bit of butter, fluff rice
- bobs ur uncle, enjoy