Lebanese rice
1/2 cup vermicelli or noodles,
1/4 cup butter,
1.5 cups round rice,
1.5 tablespoons of salt
2.5 cups of water.
Sort the rice, rinse, fill with warm water and leave until the water cools down. Meanwhile, fry the vermicelli in butter in a saucepan until golden brown. Fry over medium heat and stir often to prevent the noodles from sticking to the bottom. Add pic. Fry for another 1-2 minutes. Now add water and salt. Increase the flame under the pan to the maximum and bring the contents of the pan to a boil. Boil for 1-2 minutes, then reduce the flame to the smallest, cover the pan with a lid and cook rice for about 20 minutes or until it becomes soft.
1/2 cup vermicelli or noodles,
1/4 cup butter,
1.5 cups round rice,
1.5 tablespoons of salt
2.5 cups of water.
Sort the rice, rinse, fill with warm water and leave until the water cools down. Meanwhile, fry the vermicelli in butter in a saucepan until golden brown. Fry over medium heat and stir often to prevent the noodles from sticking to the bottom. Add pic. Fry for another 1-2 minutes. Now add water and salt. Increase the flame under the pan to the maximum and bring the contents of the pan to a boil. Boil for 1-2 minutes, then reduce the flame to the smallest, cover the pan with a lid and cook rice for about 20 minutes or until it becomes soft.
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