1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (160g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup vermicelli
Calories 315
Calories from Fat 39		(12%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 81mg		3%
Potassium 89mg		2%
Total Carbohydrate 61.6g		20%
	Dietary Fiber 1.0g	4%
	Sugars 0.1g
Protein 5.5g		11%
detailed view... how is this calculated?

Arabian Rice Aroz Mofalfal

Recipe #171681 | 35 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sage
Jun 6, 2006

A different rice dish from One Thousand And One Delights

SERVES 6 (change servings and units)

Ingredients

2 1/2 cups long grain rice
2 cups boiling water
1/4 cup vermicelli
2 tablespoons butter
1/8 teaspoon salt

Directions

1
Break vermicelli noodles in small pieces; fry with butter till slightly brown.
2
Add boiling water and salt. Stir till boiling.
3
Add rice slowly. Let it boil before covering. Stir.
4
Put a thin layer of tin foil under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.
5
Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.
6
Serve with any vegetables.

Questions about this recipe?

Featured Reviews for This Recipe

From: UmmBinat

On Nov 3, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bluemoon downunder

On Aug 24, 2008

A truly delightful dish: so few ingredients, so simple to make and so delicious. A great accompaniment to any meat or vegetable dish. Guided by Chef floWer's advice, I added a bit more water, but other than that, I made this exactly to the recipe. Made for EVERY DAY IS A HOLIDAY! It's a recipe I'll be making again and again! Thank you for sharing it, Sage!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef floWer

On Jun 15, 2007

I made this for Zaar World Tour III - My mother makes a similar rice to this, it's Turkish name is 'Pirinc Pilav'. I really enjoy this dish the only thing is that it was a little dry and the bottom burnt a little. I salvage most of it but everyone got a few crunchy bits. Next time if I make this again I would put a little more water, say about 2.5 cups or cook it less then 30 mins, other than this minor problem it was yummy. Thank you Sage.

2 people found this review helpful

Was this review helpful to you? YES | NO