Riz bi Shaghriyeh (Syrian Rice with Vermicelli)
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 400 g (2 cups)
- Vermicelli noodles, broken into small pieces — 50 g (1/2 cup)
- Butter or vegetable oil — 45 ml (3 tbsp)
- Water or broth — 3 1/2 cups (830 ml)
- Salt — 1 tsp
Method
- Melt the butter in a saucepan and toast the vermicelli pieces until golden brown, stirring constantly to prevent burning.
- Add the rinsed rice and stir for 1-2 minutes to coat in the butter.
- Pour in the water or broth and salt, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
- Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Introduction: A near-daily staple on Syrian tables, this simple rice dish gets its nutty flavour and appealing texture from toasted vermicelli noodles stirred through before steaming, a technique found throughout Syrian home cooking.
Cultural Background: A near-daily staple on Syrian tables, this simple rice dish gets its nutty flavour and appealing texture from toasted vermicelli noodles stirred through before steaming, a technique found throughout Syrian home cooking.
Tips: Watch the vermicelli closely while toasting — it can burn quickly. Resting the rice off the heat before fluffing gives a lighter texture.
Variations: Use chicken broth instead of water for extra flavour. Stir in toasted almonds for added crunch.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat with a splash of water, covered, in a saucepan or microwave.
FAQs:
Q: Can I use brown rice instead?
A: Yes, though cooking time and liquid amount will need to increase.
Q: Why toast the vermicelli first?
A: Toasting develops a nutty flavour that defines this classic Syrian rice dish.
- Long-grain rice, rinsed — 400 g (2 cups)
- Vermicelli noodles, broken into small pieces — 50 g (1/2 cup)
- Butter or vegetable oil — 45 ml (3 tbsp)
- Water or broth — 3 1/2 cups (830 ml)
- Salt — 1 tsp
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