In Lebanese cuisine Lebanese rice is made to accompany most casseroles and stews and what makes it good enough to eat on its own is the wonderful flavour the vermicelli, cooked in olive oil until a lovely golden colour, adds to the rice.
As children one of mum’s favourite quick meals to make for us was Lebanese rice topped with homemade yoghurt, I still enjoy it today.
Serves 6 to 8 as a side dish
2 cups of long grain rice
1 cup of vermicelli
4½ cups of water
¾ teaspoon salt
¼ cup of oil
Heat oil in a saucepan large enough to cook the rice in, once hot add the vermicelli stir until golden brown, approximately 5 to 10 minutes. Add the rice and salt and stir well, then add the water. Bring to the boil then reduce to a slow simmer, place lid on saucepan and cook for 15 to 20 minutes, until the rice is cooked. Fluff with a fork.