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Syrian Rice ❤️ a classic that reminds me of my teta and my dad of course…it was a big part of our table, but I would always sneak a bowl of it by itself and add some jocoque (Mexican labneh), always something spicy like serranos, mint, scallions and fried almonds!

Now, i’m not claiming this to be the right way to make it but this is how it was made in my house and how I like it.

If you want to see another of my dishes that were a staple growing up, check out my fattoush recipe!

Why You’ll Love Syrian Rice

This was a staple in my parents house growing up, and now it’s a staple in mine! This is my favorite rice ever. After you make this, you won’t be eating rice any other way. It’s perfect as a side dish (my kids love it as a main) and it’s very easy to make. The fried almonds on the top add a touch of crunchiness and bring a nutty taste and it is epic!

syrian rice

How To Prepare Syrian Rice

🍚 First, add the basmati to a bowl and cover with boiling water. Then, let it sit for 20 minutes.

🧈 Secondly, melt the butter in a large pan. Then, add in your Fideo/vermicelli and fry it on medium heat and beat until pretty golden brown.

🌟 Strain the rice and add it to the Fideo/vermicelli. Then, fry together for 3-4 minutes.

🍗 Bring the chicken broth and water to a boil in a separate pan.

❤️ Add the chicken bouillon to the rice and Fideo. Add in the boiling water/broth.

🧂 Taste it and add salt at this point if needed.

🔥 Lastly, simmer, lower heat to low and cook covered until all absorbed. About 15 minutes. Fluff it with a fork.

Substitutions and Variations

  1. I used basmati rice, but you can use your rice of choice!
  2. You can use any pepper of your choice instead of Serrano, such as jalapeños.

Chef Nadia’s Tip

Don’t skip the soaking of the rice so it plumps the rice.

Similar Recipes

Common Questions

Can I use a different rice?

Yes of course! You can use any rice of your choice.

What can I use instead of fideo?

You can use vermicelli.

Syrian Rice

By Nadia Aidi
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Servings: 4
Syrian Rice ❤️ a classic that reminds me of my teta and my dad of course…it was a big part of our table, but I would always sneak a bowl of it by itself and add some jocoque (Mexican labneh), always something spicy like serranos, mint, scallions and fried almonds!
Now, i’m not claiming this to be the right way to make it but this is how it was made in my house and how I like it.

Ingredients 

  • 2 cups Basmati rice
  • 1 cup Fideo , or vermicelli
  • 6 tbsp Unsalted butter
  • 2 cups Chicken broth
  • 2 cups Water
  • 1 tbsp Chicken bouillon, optional
  • Salt and pepper, to taste

Toppings

  • Butter fried sliced almonds, to taste
  • Fresh mint, to taste
  • Sliced serranos, to taste
  • Sliced scallions, to taste
  • Labneh, to taste

Directions 

  • First, add the basmati to a bowl and cover with boiling water. Then, let it sit for 20 minutes.
  • Secondly, melt the butter in a large pan. Then, add in your Fideo/vermicelli and fry it on medium heat and beat until pretty golden brown.
  • Strain the rice and add it to the Fideo/vermicelli. Then, fry together for 3-4 minutes.
  • Bring the chicken broth and water to a boil in a separate pan.
  • Add the chicken bouillon to the rice and Fideo. Add in the boiling water/broth.
  • Taste it and add salt at this point if needed.
  • Lastly, simmer, lower heat to low and cook covered until all absorbed. About 15 minutes. Fluff it with a fork.

Video

YouTube video

Nutrition

Calories: 2856kcal, Carbohydrates: 496g, Protein: 39g, Fat: 74g, Saturated Fat: 44g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 3g, Cholesterol: 191mg, Sodium: 3419mg, Potassium: 617mg, Fiber: 9g, Sugar: 3g, Vitamin A: 2109IU, Vitamin C: 0.1mg, Calcium: 209mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Mediterranean

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