Lebanese Rice with Toasted Vermicelli

What you need

• 400 g (2 cups) basmati rice, or Egyptian short-grain rice
• 50 g (1/2 cup) fine vermicelli, broken into 2-3 cm (1 in) pieces
• 45 g (3 tbsp) butter, or ghee
• 1 tsp salt
• 750 ml (3 cups) water, boiling

Method

Restated from the original video

1. 1

   Wash the rice in several changes of cold water, rubbing it gently, until the water is nearly clear.

2. 2

   Cover the rice with fresh cold water and soak for 15 min, then drain well in a sieve.

3. 3

   Melt the butter in a heavy pot over medium heat.

4. 4

   Add the vermicelli and stir without stopping until it turns an even deep golden brown, 2-4 min. It burns fast, so watch it closely.

5. 5

   Tip in the drained rice and the salt. Stir for 2-3 min so every grain is coated and glossy.

6. 6

   Pour in the boiling water, stir once and bring back to a boil.

7. 7

   Turn the heat to its lowest setting, cover tightly and cook without lifting the lid for 15 min.

8. 8

   Take the pot off the heat and leave it covered for 10 min so the steam finishes the grains.

9. 9

   Fluff the rice gently with a fork, lifting the vermicelli through it, and serve hot.

Imported from zaatarandzaytoun.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.