youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Lebanese Rice (Riiz Bi Sh'arieh)

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

There is a wonderful restaurant called 'Abla's Lebanese Restaurant'. This recipe comes from Abla Amad's own book 'The Lebanese Kitchen'. Wonderful book, fabulous recipes.

There is a wonderful restaurant called 'Abla's Lebanese Restaurant'. This recipe comes from Abla Amad's own book 'The Lebanese Kitchen'. Wonderful book, fabulous recipes.

Ingredients

Serves: 4 - 6

Metric Cups
  • 250 millilitres vermicelli noodles (broken)
  • 500 millilitres long grain rice (washed and drained)
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • 1000 millilitres water (or chicken stock)
  • 9 fluid ounces vermicelli noodles (broken)
  • 18 fluid ounces long grain rice (washed and drained)
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • 35 fluid ounces water (or chicken stock)

Method

Lebanese Rice (Riiz Bi Sh'arieh) is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid), add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
  2. Add rice, salt and water and stir, ensuring the rice is covered in the butter.
  3. Cover saucepan and bring to a medium boil. Reduce heat, cover and cook until water is absorbed (usually about 12 - 15 minutes).
  4. Serve immediately.
  1. Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid), add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
  2. Add rice, salt and water and stir, ensuring the rice is covered in the butter.
  3. Cover saucepan and bring to a medium boil. Reduce heat, cover and cook until water is absorbed (usually about 12 - 15 minutes).
  4. Serve immediately.

Additional Information

This is a great alternative to a regular rice dish as a side to any Middle Eastern dishes.

This is a great alternative to a regular rice dish as a side to any Middle Eastern dishes.

Tell us what you think

What 1 Other has said

  • Best recipe I've tried for Lebanese rice - works perfectly every time. I'd love to get the book its from but its out of print in the UK - hoping it may be reissued in time.

    Posted by Maxmurray on 20th November 2015
Show more comments