This simple method of cooking rice is popular around the Levant.
My Iraqi grandmother used to start with making a chicken broth that she would then use in the rice, giving it that extra wonderful flavor. We will use a store-bought broth here for a shortcut.
Middle Eastern rice with noodles
Course: Arab, Grains & Legumes, Iraqi, Lebanese, PalestinianCuisine: Arab, Lebanese, Iraqi, PalestinianDifficulty: easyServings
6
servingsPrep time
10
minutesCooking time
15
minutesINGREDIENTS
2 tablespoons olive oil or corn oil
½ cup fine egg noodles, slightly broken
2 cups basmati rice, washed and drained
2 teaspoons kosher salt
4 cups hot chicken or vegetable broth
DIRECTIONS
- Put a saucepan on medium-high heat. Add oil and egg noodles and cook, stirring frequently, until noodles are light brown, about 3 minutes. Add rice and salt and cook for another 2 minutes, until rice is opaque. Stir frequently.
- Add hot broth, bring to boil, then reduce heat to low, cover the pan and cook for about 13 minutes until rice is cooked through.
- Remove the lid, put a towel over the pan and cover with lid over the towel. Let stand for 5 minutes before serving.
