Syrian Rice

Syrian Rice

Looking at me, you would not easily know that I am of Middle Eastern descent. My dad’s side of the family comes from Syria. I grew up eating amazing food cooked by my grandmother, Sitti, who was a genius in the kitchen. FYI…”Sitti” is the Arabic word for “grandmother”. This Syrian Rice is a recipe I have made for many friends over the years and is probably the most requested dish I make…especially for kids. I do not share this recipe easily as it came from Sitti, so take this one and run with it!!! There will not be another one of hers posted!!

Level of Difficulty: Easy
Time Required: Prep Time – 5 min. Cook Time – 25 minutes


1 c. long grain rice
1/3 c. vermicelli noodle (or angel hair) broken into 1″ – 2″ pieces
1/3 stick butter
1 3/4 c. water
salt to taste

How to make Syrian Rice:

In a saucepan, brown the noodles in butter. Add water and salt and bring to a boil. Add the rice, stir and cover. When it returns to a boil, lower the heat and simmer until water is evaporated, approximately 18-20 minutes. Stir and serve immediately.

Syrian Rice

Important Tips:

Never ever, EVER lift the lid while the rice is cooking. I mean that. Sitti never did it so you better not either!!!!


There are none. Don’t mess with perfection. Seriously…don’t!!!

Got Leftovers?:

Leftovers? On this dish? Who are we kidding?

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