Lebanese Rice with Vermicelli

Ingredients

• •1 1/2 cups long-grain white rice
• •1/2 cup wheat vermicelli, broken into short pieces
• •3 tbsp unsalted butter
• •3 cups water
• •1 tsp salt

Directions

1. 1Rinse the long-grain rice until the water runs mostly clear, then drain it well.
2. 2Melt butter in a saucepan and toast the wheat vermicelli until deep golden, stirring constantly.
3. 3Add the drained rice and stir for 1 minute so the grains are coated in butter.
4. 4Add water and salt and bring to a boil.
5. 5Cover, reduce heat to low, and cook for 15 minutes until the water is absorbed.
6. 6Rest covered for 5 minutes, then fluff gently with a fork.

💡 Watch the vermicelli closely while toasting; it can move from golden to burnt in less than a minute.

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