Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya)

Ingredients:

- 2 cups jasmine rice
- 3 cups hot water
- 1 tablespoon ghee or butter
- 1 tablespoon oil
- 2 teaspoons salt
- ⅓-½ cup vermicelli depends on your taste

Preparation:

- Wash the rice a few times until the water runs clear, then soak it for 20 minutes in lukewarm water.
- Add butter/ghee and oil to a pot and let them melt.
- Add the cut-up vermicelli and toast on medium-high until golden brown not burnt.
- Drain the rice and add it to the vermicelli, then add the salt and hot water.
- Mix well, and let it come to a boil for 5 minutes on high before lowering it all the way to low and covering.
- Let it cook for 15-20 minutes until done. Fluff with a fork and enjoy!

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