So, you have probably noticed by now that we eat A LOT of rice, well my kids do!
My kids LOVE rice.
I was raised on it and being Lebanese, syrian rice is kind of a staple.
Also, fun little fact- where my family is from
Crowley, Louisiana
is also known as the Rice Capitol of the world.
Those marshes make yummy rice!
So being lebanese and from south Louisiana- we serve everything over rice!
If you have eaten over at my house or my families, more than likely you have had our rice.
We are pretty picky about our rice and there is no Such thing as eating bagged rice or uncle bens!
Seriously it grosses me out-sorry to those that eat it...
But that is like sooo faux pas in my house!
But there is kind of an art to making good rice.
My advice is to find a specific pot in your kitchen that you will always make your rice in and learn and perfect how to make it in that pot! I know that sounds wierd but eventually it will make sense to you!.
Syrian Rice
Start by putting a little olive oil on medium heat
Add a handful of crunched up vermicelli
I crunch it by the fists as I put it in the pot.
Stand there and brown it, by stirring it constantly
First it will turn white, then brown REALLy fast and you do not want to burn it!
If you burn it, then your whole pot of rice will taste burnt and you will need to start over!
So stand there, stirr constantly until it is golden brown
Then grab your rice and add it to the pot
Stir your rice in so it gets mixed well.
Now- I DO not measure how much rice I put in
BUT if you are making rice for the first time, do, so you know how much water to add in a minute.
Then take notice of how much rice is in your pot and where you water comes up over the rice.
Then eventually, you will be able to recognize those levels and be able to eyeball it.
To me, the more you do it, you eventually remember it and then you dont have to measure and its much easier cooking without measuring-and its faster!
That is why I say always cook it in the same pot!
So once you add your rice and stir it together
Add your water.
So rice cooks on a 1:2 ratio of rice:water
if you put 1/2 cup of rice you will need 1 cup of water
Again, I can cook rice with my eyes closed bc I have cooked it so much and in this pot that I dont measure my rice or water.
I know how much water to add based on the level in my pot.
So once you add your water, bring your fire up to medium and let it come up to a boil
Let the water cook out a little bit, then when the water level is just under the rice-there is still quite a bit of water, but you can see the top layer of rice, turn your fire down, to low and put the lid on cracked.
Then once you can't see the water at all and its almost all cooked out, cover it completely and turn it all the way down to the lowest setting and let it kind of steam for a good 10 minutes or so.
Then turn it off until you are ready to serve and "fluff" it before you dish.
Ligthly stirring it and fluffing it up.
*if the rice is not cooked all the way through, you can add a little more water and let it steam.
or if it turns out too mushy-then you put too much water
best advice is practice.
try and remember if you put too much or not enough water that way next time you adjust.
eventually you will learn how much water and can make perfect rice everytime.
Tonight, my girls had rice with the basil chicken and green beans that they are OBSESSED with and I cook at least once a week right now. So if you are wondering why im not posting new recipes its bc im cooking freaking chicken and green beans bc its all they want to eat! I guess I shouldn't complain though!
Oh and I love rice and haven't eaten it in a few months...willpower!
