Go Back

Ruz Mfallfal - Rice with Vermicelli

dina bayoud kohl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 400 g Parboiled Rice
  • 50 ml sunflower oil
  • 50 g vermicelli
  • 900 ml low-salt vegetable stock
  • ¼ teaspoon salt or to taste

Instructions
 

  • Rinse the rice with cold water and soak in cold water for 10 minutes.
  • Heat the oil in a medium pot over moderate heat and cook the vermicelli for about 5 minutes or until light brown in colour, stirring all the time. Be careful, vermicelli can easily burn.
  • Add the drained rice, the stock and salt. Bring to a boil, uncovered over high heat. Turn the heat down to medium-low and simmer, covered, for about 20 minutes until the water is absorbed. Set aside to rest for 10 minutes.
  • Transfer to a serving bowl and serve hot as a side dish to all kinds of stews.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen