Ask any Lebanese person you know about preparing rice and you will find that they are very PARTICULAR about it. Simply stated: we have a very specific process that must be followed. Disobey our steps for the recipe and be banned from the table for at least one meal. Okay, so it may not be THAT serious, but it’s certainly gospel in our family. And if I’m cooking with my mother that means extra care must be taken to prepare this rice next to any Lebanese main course. It’s a heavier, better, more buttery version of white rice. The rice does not stick together like most other recipes but I guarantee it will stick to your ribs. Picky eater? Kids love it.
3 cups Uncle Ben’s white rice (parboiled long grain rice CONVERTED BRAND)
1 tablespoons Salt
3 cups Boiling water
Spaghetti noodles
4 tablespoons extra virgin olive oil (or substitute butter or half butter & half olive oil)
1 medium sized kettle (4 quarts) the smaller the kettle, the faster it will cook
Place rice in a kettle and salt heavily. Mix with boiling water about ¼ inch above rice and cover. Do not turn on heat, rather let rice sit for 45 minutes prior to cooking. Take rice and rinse in a strainer and place rice back into the kettle. In a separate kettle, take 5-6 spaghetti noodles and break them. Add 1 tablespoon extra virgin olive oil and brown spaghetti noodles. Combine rice mixture with spaghetti noodles. Add 2-3 tablespoons olive oil to the rice mixture and cook until sticky on high heat. Be careful not to burn, stirring constantly. Then add boiling water on the stove top about 1 inch above the mixture and cover. Bring to boil and reduce heat to simmer. Cover for 10 minutes and check for “fish eyes” stirring once. Remove the lid and cook for 10 minutes on low.
