With its light lemony and buttery flavours this rice has been a favourite in our house for years and makes the perfect side dish for many middle eastern or Mediterranean meals.
Course Side Dish
Cuisine middle eastern
Keyword lemon, rice
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 121kcal
Author Kevin Lamoureux
Ingredients
1cuplong grain parboiled (converted) white rice
2tbspclarified butter or ghee
2tbsfresh squeezed lemon juicejuice of one medium lemon
10strands of vermicelli or angel hair pasta
1 ½cupswater
½tspsalt
Instructions
Soak the rice in cold water for about 5 minutes.
Meanwhile add the butter to a medium saucepan with a tight-fitting lid.
Break up the pasta into 2-inch lengths and add to the pot. Sauté the pasta in the butter on medium heat for 3 to 5 minutes or until brown. Be careful not to burn the pasta.
Work the soaking rice with your fingers to release starch then strain to remove the water.
Add the rice to the pot and give it a stir to coat it in the butter.
Add the lemon juice, water and salt then bring to a boil.
Cover and reduce the heat to low. Cook for 30 minutes.