Soft & fluffy vermicelli noodle rice – called Ruz b Shaariyyeh. A staple Arabic rice dish in the Middle Eastern cuisine. Pairs with anything!
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Vermicelli Noodle Rice
Course: Sides, RiceCuisine: Arab, Middle EasternDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
2 tbsp olive oil
1/4 cup vermicelli noodles
2 cups long grain white rice – or Basmati
4 cups of water
2 tsp salt – adjust to taste
3 bayleaves
Directions
- Rinse the rice thoroughly until water runs clear. Soak in cold water in a bowl for 15 minutes. Drain and rinse again.
- Add oil to a medium pot over high heat. Once hot, stir in the vermicelli noodles for a minute until lightly browned.
- Add the rice and stir to combine with the noodles. Toast for about 5 minutes.
- Add the water and salt. Stir and bring it to a boil. Add the bayleaves. Cover, and turn the heat down to low.
- Cook for 20 to 25 minutes, until water is dissolved. Remove from heat. Let it stand for 5 minutes before removing the lid. Remove the bayleaves and fluff with a fork to serve.
