Recipe by Kristianne
A Syrian friend gave me this. They got it off the internet because they missed their mom's rice. I wish I knew who to credit.My DH who lived in Lebanon when he was young even says this is like the rice his mom makes, maybe even a little better!
Top Review by Outta Here
A previous reviewer stated they found this bland, so I subbed chicken stock for the water, but it was still a tad bland. Maybe some herbs would perk it up. The recipe itself is very easy and cooking times were right on. I cut the recipe in half with no problem. I may add some chopped onion or chives to it next time. It is a good basic recipe that lends itself to additions, I think.
- 2 cups long grain white rice (Not short grained!)
- 6 tablespoons butter
- 1⁄2 cup of broken spaghetti ((pieces, about 1 inch) or 1⁄2 cup orzo pasta
- 4 cups hot water
- 2 -3 teaspoons salt, depending to taste
Directions See How It's Made
- Wash the rice in strainer.
- Soak rice for 15 minutes in hot water.
- Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
- Be careful not to burn the butter.
- Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan.
- Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
- You want a nice light brown color.
- After rice is browned, add 4 Cups Hot Water and Salt.
- Cover and bring to a boil.
- You want it to boil briskly for about 5 minutes.
- Turn heat to LOW and cook until all the water is absorbed.
- This should take about 15 minutes with Very Low heat.
- You might want to stir once or twice to make sure it is not burning.
- Uncover when you are ready to serve and make sure to stir it again at this point.