Lebanese Rice – One of my most favourite side dishes. So versatile that you can add your favourite flavours of meats (if your that way inclined) or veggies. Perfect as is with some flat bread, labne and hummus.
1 Cup vermicelli noodles (broken)
2 cups basmati rice (washed and drained)
2 tablespoons butter
1 tablespoon olive oil
1½ teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon white pepper
4 cups water
Melt butter and olive oil in a large heavy based non stick saucepan. Add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
Add rice, salt, pepper, cinnamon and water and stir.
Cover saucepan and bring to simmering boil and leave to cook until water is absorbed (usually about 12 – 15 minutes)
Try not to stir the rice as it will break up and become gluggy.
Enjoy as a side dish and jazz the rice up with some roasted pine nuts. Yum!