Rice with Vermicelli (Riz Mfalfal)

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Rice with Vermicelli (Riz Mfalfal)

• 1 T Samen
  
• 1/4 c very fine vermicelli crumbled into ½ inch pieces
  
• 1 c white rice
  
• Salt
  
• 2 c water
  

Heat clarified butter in a pan and add the crumbled vermicelli. Cook until it turns light brown in color. Add the rice and salt and cook for two minutes making sure everything is coated with the butter and the rice is turning a little opaque. Add the water and bring to a boil over medium heat. Let it cook uncovered until the liquid is a little reduced and you can barely see the rice under the water. Cover the pot and reduce the heat to low and cook for another 20 minutes or until the rice is tender. Fluff and serve.

Keywords: Rice, Middle Eastern, eGCI, Lebanese

( RG703 )