Submitted by: Sara | Date Added: 5 Jul 2010 Listed in: Lebanese Rice . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 2 cups rice
• 1/2 cup fine noodles
• 3/4 cup samneh (or other shortening)
• 1 1/2 tsp. salt
• 2 1/2 cups water
Preparation
• Soak local rice in hot water for half an hour.
• Wash and drain.
• Heat samneh until it smokes and fry noodles in this hot fat for two minutes.
• Watch carefully so that they do not burn.
• Add rice and salt. Stir to coat rice evenly with fat.
• Add water. Boil on high flame until water is nearly ail absorbed.
• Lower the flame, place a wire rack between the flame and the pan and leave it covered until rice is dry and fluffy.
• Stir very gently when ready to serve.
• Accompany with a dish of laban.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
