4 Reviews of Arabic Rice

From: UmmBinat

On Jun 5, 2009

Exactly how I make what I call Lebanese rice. I use olive oil instead of vegetable oil and always use my homemade chicken stock. I cook it for 15-17 minutes. After it's cooked I fluff it with a fork and place paper towels around the rim of the cooking pot and close it tightly. This prevents the rice from becoming too sticky.

From: livie

On May 8, 2008

Boy I love this rice. I lived in the middle east for over 10 years and I used to have this all the time. Thank you so much for posting this long time favorite of mine!

From: Itentrad

On May 27, 2009

Delicious recipe.

From: Ayah Elisabeth

On Apr 2, 2009

There should be more water (4 cups) and less oil, in my opinion. A good base recipe though. You can dissolve a chicken bouillon cube in the water as it comes to a boil instead of using actual chicken broth. I wouldn't add more salt if you do that though.