This is a Syrian Rice recipe that I got from an acquaintance years ago. At the time, though I was familiar with rice and all its variations, be it steamed rice, Spanish yellow rice, fried rice, risotto, you name it, Syrian rice was something new to me. Then I discovered that in the Middle East rice is a common staple. Syrian rice uses Syrian noodles or Ma’ccarona, which you can find in any Middle Eastern store. You can also substitute angel hair pasta. I’ve also discovered that there is a Lebanese version which uses vermicelli.
This is a quick and easy dish to prepare. All you need is the noodles, rice (long grain is preferred) and butter) add a little salt and that’s it. Traditionally this rice is paired with lamb; but you can serve it with your favorite roast, steak or chicken dish or, as vegetarian meal in itself (with some assorted vegetables).
1 cup rice
1 cup Syrian noodles (can use vermicelli or angel hair), broken up into small pieces
¼ cup butter
Salt to taste
Water or chickens broth
- Wash rice under cold running water (in a sieve) until water runs clear.
- Soak rice for 15 minutes in hot water.
- In a pan or pot, melt butter over medium-high heat. Add noodles and cook, stirring constantly until pasta is light brown but NOT burned. If you burn it you’ll have to start over.
- Stir in rice and cook for about 4 minutes.
- Add water(or broth) and salt. Bring to a boil, cover and simmer on low heat until water is absorbed, about 20 minutes. Turn off heat and let rice rest for an additional 15 minutes, then fluff it with a fork and serve.
Yield: 4 servings.