Middle Eastern Vermicelli Rice (Ruz Bil Shi'iriya)
This Middle Eastern Vermicelli Rice (Ruz Bil Shi'iriya) recipe presents a super easy side dish to complement your table's main attraction.
Ingredients
- 2 cups jasmine rice
- 3 cups hot water
- 1 tablespoon ghee or butter
- 1 tablespoon oil
- 2 teaspoons salt
- ⅓-½ cup vermicelli depends on your taste
Instructions
- Wash the rice a few times until the water runs clear, then soak it for 20 minutes in lukewarm water.
- Add butter/ghee and oil to a pot and let them melt.
- Add the cut-up vermicelli and toast on medium-high until golden brown not burnt.
- Drain the rice and add it to the vermicelli, then add the salt and hot water.
- Mix well, and let it come to a boil for 5 minutes on high before lowering it all the way to low and covering.
- Let it cook for 15-20 minutes until done. Fluff with a fork and enjoy!
Notes
- Wash the rice a few times until the water runs clear.
- Soak the rice for 20 minutes in lukewarm water.
- Use the accurate water measure for the recipe.
- After you remove the rice from the heat, cover it and let it steam for another 5 minutes.
- For the best results, stick to the timing suggested in the preparation.
- Add butter/ghee and oil to a pot and let them melt.
Nutrition
Calories: 352kcalCarbohydrates: 72gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 963mgPotassium: 90mgFiber: 1gSugar: 0.1gCalcium: 24mgIron: 1mg
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