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    You are in: Home / Recipes / Arabic Rice Recipe
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    Arabic Rice

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 05, 2009

      Exactly how I make what I call Lebanese rice. I use olive oil instead of vegetable oil and always use my homemade chicken stock. I cook it for 15-17 minutes. After it's cooked I fluff it with a fork and place paper towels around the rim of the cooking pot and close it tightly. This prevents the rice from becoming too sticky.

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    • on May 27, 2009

      Delicious recipe.

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    • on April 02, 2009

      There should be more water (4 cups) and less oil, in my opinion. A good base recipe though. You can dissolve a chicken bouillon cube in the water as it comes to a boil instead of using actual chicken broth. I wouldn't add more salt if you do that though.

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    • on May 08, 2008

      Boy I love this rice. I lived in the middle east for over 10 years and I used to have this all the time. Thank you so much for posting this long time favorite of mine!

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    Nutritional Facts for Arabic Rice

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.8
     
    Calories from Fat 157
    31%
    Total Fat 17.5 g
    26%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 1266.7 mg
    52%
    Total Carbohydrate 72.2 g
    24%
    Dietary Fiber 3.2 g
    12%
    Sugars 1.4 g
    5%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    vermicelli

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