Rz bil Cheveux d’Ange (Tunisian Vermicelli Rice)
The Quirky Foodster Team
Ingredients
- Olive oil or butter — 2 tbsp (30 ml)
- Vermicelli noodles, broken into short pieces — 50 g (1.5 oz)
- Long-grain rice, rinsed — 250 g (1 1/4 cups)
- Water or stock — 500 ml (2 cups)
- Salt — 1/2 tsp
Method
- Heat the oil or butter in a medium pot over medium heat and add the broken vermicelli.
- Toast the vermicelli, stirring constantly, for 1–2 minutes until golden brown; watch closely, as it can burn quickly.
- Add the rinsed rice and stir to coat in the oil for 1 minute.
- Pour in the water or stock, add the salt, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the heat, let stand covered for 5 minutes, then fluff with a fork before serving.
Introduction: This simple rice pilaf, toasted first with broken vermicelli noodles, reflects the French colonial influence
woven into Tunisian home cooking, and is a common, comforting side dish served alongside stews and
grilled meats.
Cultural Background: This simple rice pilaf, toasted first with broken vermicelli noodles, reflects the French colonial influence
woven into Tunisian home cooking, and is a common, comforting side dish served alongside stews and
grilled meats.
Tips: Toast the vermicelli until deep golden but not burnt — this step gives the pilaf its nutty flavour. Resist lifting the lid while the rice cooks, so the steam isn't lost.
Variations: Add a handful of toasted almonds or pine nuts before serving. Use chicken stock instead of water for extra flavour. Naturally vegan and vegetarian when made with water or vegetable stock.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pot over low heat with a splash of water, or microwave, stirring halfway.
FAQs:
Q: What's the vermicelli for?
A: Toasting broken vermicelli noodles with the rice adds a nutty flavour and pleasant textural contrast, a classic technique across North African and Middle Eastern rice dishes.
Q: Can I use short-grain rice instead?
A: Long-grain rice gives the best fluffy, separate texture; short-grain rice will be stickier.
Q: What does it pair with?
A: Stews like mloukhiya, or grilled meats and vegetables.
- Olive oil or butter — 2 tbsp (30 ml)
- Vermicelli noodles, broken into short pieces — 50 g (1.5 oz)
- Long-grain rice, rinsed — 250 g (1 1/4 cups)
- Water or stock — 500 ml (2 cups)
- Salt — 1/2 tsp
Please log in to leave a comment.