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Arabic Butter Rice with Vermicelli
A staple in Jordanian cuisine, this fragrant and fluffy rice dish is cooked with butter and toasted vermicelli noodles, offering a simple yet deeply satisfying flavor. It's the perfect accompaniment to a variety of main courses.
ð§ ææ
- 400 g White rice (Basmati or Jasmine)(about 2 cups)
- 100 g Vermicelli noodles(about 1 cup, broken into small pieces)
- 4 tbsp Butter
- 700 ml Water or Chicken/Vegetable Broth(about 3 cups)
- 1 tsp Salt(or to taste)
- 1 piece Stock cube (optional)(if using water instead of broth)
ðšâð³ äœãæ¹
- 1
Rinse the rice under cold running water several times until the water runs clear. Drain well.
- 2
In a medium saucepan, melt the butter over medium heat. Add the broken vermicelli noodles and toast, stirring constantly, until they turn a light golden brown. This should take about 2-3 minutes.
- 3
Add the rinsed rice to the saucepan with the vermicelli. Stir and toast for another minute to combine the flavors.
- 4
If using a stock cube, dissolve it in the hot water or broth. Pour the water or broth into the saucepan. Add the salt. Stir to combine.
- 5
Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
- 6
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork before serving.
ð¡ ããã®ã³ã
- âThe key to fluffy rice is rinsing it thoroughly to remove excess starch.
- âWatch the vermicelli carefully as it can burn quickly.
- âAdjust the amount of salt based on whether you are using salted broth or stock cubes.
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- Add a pinch of turmeric to the water for a golden hue.
- Garnish with toasted slivered almonds or pine nuts.
- Use ghee instead of butter for a richer flavor.