This is the classical recipe for short grain rice cooked vermicelli to be served alongside any Lebanese stew (more or less).
Ingredients (for 2):
– 1 cup short grain rice
– 2 Tbsp vermicelli
– 1 Tbsp vegetable oil
– 1 and 1/2 cup water
– 1/2 tsp salt
1. Wash the rice well under running water. Place in a colander and set aside.
2. In a deep saucepan, heat the oil and fry the vermicelli till they become golden. Be careful not to burn them.
3. Add the rice to the vermicelli. Give it a gentle stir.
4. Add the salt and the water, bring to boil and then cover and simmer for 15 to 20 minutes, or until the rice has absorbed all the water and has doubled in size. The rice should be fluffy.
Serve alongside any stew.