Levantine cuisine · Dough, Pasta & Rice

Ruz bi Shaarieh

Long-grain rice with vermicelli toasted golden brown in butter – the standard side dish at every Levantine table.

Ingredients · for 4 servings

• 300 g long-grain rice
• 80 g vermicelli
• 40 g butter
• 1 tbsp olive oil
• 600 ml vegetable stock
• 1 tsp salt
• Salt, pepper

Instructions

1. Wash the rice in a bowl several times in cold water until the water runs clear, then drain for 10 min.
2. Break the vermicelli between your fingers into pieces about 2 cm long.
3. Melt the butter and olive oil in a wide pot and toast the vermicelli over medium heat, stirring constantly, for 3–4 min. until evenly hazelnut-brown.
4. Add the drained rice and toast for 1 min. more, until every grain is glossy with fat.
5. Pour in the hot stock, season with salt and pepper, bring to a boil once and let swell covered over the lowest heat for 15 min. without lifting the lid.
6. Take the pot off the heat, let it rest for 5 min., fluff the rice loosely with a fork and serve with meat or stew.