Also known as rezz mufalfal (a term found in medieval Arab cookbooks meaning that grains of rice cook separately and not sticking together), this rice is a slight variation on plain rice, with added toasted vermicelli. In Lebanon, people normally serve vermicelli rice with meats or vegetables cooked in yogurt or in tahini sauce, while plain rice is served with regular stews (yakhni), but there is no absolute rule as to which rice is served with what. If you want to make plain rice, simply omit the vermicelli.
SERVES: 6
INGREDIENTS:
- 1 cup (200 g) bomba or Calasparra rice
- 2 tablespoons (30 g) unsalted butter
- 1 ounce (30 g) vermicelli, broken into 1-inch (2.5 cm) pieces
- Sea salt
INSTRUCTIONS:
- Rinse the rice in several changes of cold water.
- Melt the butter in a medium pot over medium heat. Add the vermicelli and fry, stirring continually, until golden brown, about 7 minutes. Add the rice and mix well.
- Add 1⅔ cups (410 ml) water and season with salt to taste. Bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice is tender and the water is fully absorbed.
- Take off the heat. Wrap the lid with a clean kitchen towel. Replace over the pot and let the rice steam for 5 minutes.
- Serve hot.
