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Mediterranean

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Rooz il faifal (rice with vermicelli noodles)

By Teddy Zaki

Serves 5 to 7

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 heaped T unsalted butter
3 nests dried vermicelli noodles, crushed
500 g rice
6 cups water
2 t sea salt

Method

1. Melt the butter in a saucepan.

2. Add the crushed vermicelli and braise slowly over a low heat until golden brown, stirring continuously with a wooden spoon.

3. Add the rice, water and salt, and stir well. Increase the heat and simmer until the rice is cooked. Fluff with a fork before serving.

Find more rice recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Chicken liver parfait

Grapefruit meringue tart

Kale leaf ravioli

Baobab milk bread

Malay butter biscuits

Brussels waffles

Extra-large éclair

Cream buns (maritozzi)

Chocolate fudge cake with malted buttercream

Brookies

Knafeh

Rooz il faifal (rice with vermicelli noodles)

Rooz il faifal (rice with vermicelli noodles)

Ingredients

Method