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Riz aux vermicelles

Name: Riz aux vermicelles
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: LB
Ingredients: 400g long grain rice; 60g butter (or 3 tbsp oil); 60g thin vermicelli noodles, broken into short pieces; 800ml hot water; 1½ tsp salt

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Riz libanais aux vermicelles dorés au beurre, léger et parfumé — l'accompagnement de tous les ragoûts.

#lebanese#rice#vermicelli#butter#side

Portions

Ingrédients

Nutrition

calories320

protein5g

carbs58g

fat8g

fiber1g

Par portion

Étapes

Rinse the rice

Put the rice in a bowl of cold water and leave it for 15 minutes. Drain it well in a sieve.

⏱15:00

Brown the noodles

Melt the butter in a pot over medium heat. Add the vermicelli and stir all the time for 2–3 minutes until golden brown. Watch closely, because it can burn quickly.

⏱3:00

Add the rice

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Cook

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Rest and fluff

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Rinse the rice

Put the rice in a bowl of cold water and leave it for 15 minutes. Drain it well in a sieve.

⏱15:00

Brown the noodles

Melt the butter in a pot over medium heat. Add the vermicelli and stir all the time for 2–3 minutes until golden brown. Watch closely, because it can burn quickly.

⏱3:00

Add the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook

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Rest and fluff

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History & Culture

The Story Behind the Dish

📍 Lebanon and Syria📅 Ottoman era🍚 LB

Rice cooked with toasted noodles is found from Turkey to Egypt, but in Lebanon it is on the table almost every day. It is served under stews like green beans, okra and mloukhieh.

Toasting the noodles in butter gives the rice a nutty smell and little golden flecks.