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
Ingredients:
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.
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!!!!
Variations:
There are none. Don’t mess with perfection. Seriously…don’t!!!
Got Leftovers?:
Leftovers? On this dish? Who are we kidding?
I can easily attest to how delicious this recipe is. We have enjoyed this dish many times when you have prepared it for us. Thanks for sharing this family recipe Denise.
Mary
Thanks, Mary! I think many people will be happy that I posted it!!
Delicious! Great memories!
Please tell Sitti a thank you from Texas. My husband and I loved it!
Thanks, Barbara! I’m glad you both enjoyed it!! It’s one of my all time favorites!
Do you have a favorite noodle? Which do you usually use? Another recipe that I’m sure my kids will love (I will too!).
Vermicelli is the best, followed by thin spaghetti!
Thanks so much for sharing this. My stepmother always makes this and she said it was a Syrian dish passed down from my father’s side. I didn’t not believe it however because I assumed anything Syrian would have bolder flavors. My son loves it, as do I, so I thought I would look it up.
I am wondering what the Syrian name is for this dish. My parents call it something that I cannot spell.
I can also say that even though you don’t recommend any variations, my step mother has always included orzo (the italian pasta that looks like rice) and shredded or diced up chicken. The chicken makes for a heartier meal.
I am cooking right now and I hope it turns out!