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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!

Substitutions

I used basmati rice, but you can use your rice of choice! If you aren’t a huge fan of spicy, you can leave the serranos on the top out, or swap for your favorite pepper.

Syrian Rice

By Nadia Aidi
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
  • Fresh mint
  • Sliced serranos
  • Sliced scallions
  • Labneh

Directions 

  • Add the basmati to a bowl and cover with boiling water. Let sit for 20 minutes
  • Melt the butter in a large pan, add in your fideo and fry it on medium beat until pretty golden brown
  • Strain the rice and add it to the fideo. Fry together 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
  • Simmer, lower heat to low and cook covered until all absorbed. About 15 min. Fluff it with a fork

Video

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

Additional Info

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