This traditional Lebanese rice with toasted vermicelli is sooo buttery and delicious, you'll have to stop yourself from eating it straight out of the pot. Make a big batch and serve it as a side throughout the week.
Rinse the rice until the water runs clear, then strain it well.
Melt the ghee or clarified butter in a medium pot over medium high heat and add the vermicelli. Stir frequently, toasting the vermicelli until it becomes a deep golden brown.
Add the strained rice to the vermicelli and stir together constantly for about one minute, until the rice is fragrant.
Carefully add the water as it may bubble and splatter a bit. Add the salt then stir to combine.
Let the water come to a boil, then cover with a lid, reduce the heat to the lowest setting, and let the rice cook for 18 minutes. Once it's done, leave it covered for an additional 10 minutes before serving.
Fluff the rice with a fork and garnish with toasted nuts and chopped parsley, if desired.
NOTES
If you have time, soak the rice for 30 minutes before cooking.
If using an electric stovetop, after the water comes to a boil, you may need to transfer the pot to a smaller burner to prevent boiling over. And after the time is up, remove the pot off the burner and set it aside to rest.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition information provided is an estimate and may vary.
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