Roz bi Shariye

Roz bi Shariye or Rice with Vermicelli is a traditional rice made across the Middle East. It’s cooked with broken pieces of browned vermicelli pasta and is served often with many dishes. The technique I use is really simple and quick to make. NOTES: When cooking rice I have found that following these tricks will get you perfect rice EVERY time: - rinsing rice to remove dirt & excess starch. - Simmering with lid on for 10 minutes (no longer, no less) - Not removing the lid whilst cooking & leaving it to sit for 15 minutes. The 15 minutes of rest time when off heat allows the steam to finish cooking rice. - you can omit the vermicelli and follow rest of the steps to get perfectly cooked white rice. - when cooking with white jasmine rice use 2 cups water per cup of rice. With basmati rice, use 1.5 cups per cup of rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the rice really well in a fine mesh strainer until water runs. clear.

Step 2

2. Heat oil in a medium saucepan, add vermicelli and cook, stirring continuously until it turns to a golden brown colour.

Step 3

3. Add rice and stir on medium heat for 2 minutes.

Step 4

4. Add the salt and water. Bring water to the boil.

Step 5

5. As soon as the water comes to the boil, reduce heat to low. Simmer on low with lid on for 10 minutes (make sure you set a timer & do not lift lid!).

Step 6

6. At 10 minutes, turn off heat and leave to sit with lid on for a further 15 minutes.

Step 7

7. Now remove lid and you should have perfectly cooked & fluffy rice.

↑Support creators by visiting their site 😊