Arabic Rice

Soak the rice in a bowl of cool water for about 15-20 minutes. While that is soaking, also soak the vermicelli in a bowl of hot water for about a minute or so. Drain.

Next pull out a nonstick pot or frying pan and add the pine nuts and pinch of salt. Roast over low-medium heat, stirring frequently until deep golden brown. When done, pour onto a plate and let it cool.

Next, using the same pan, add the olive oil. Break up/cut the vermicelli into one-inch pieces, then fry them in the pan (stirring frequently) until deep golden brown as well. Then rinse the rice under cold water using a colander. Add the rice, the broth, the spices and the vermicelli into a pot and mix thoroughly. Bring to a boil, then cover and simmer on low for about 20 minutes (until the rice is cooked completely and broth is absorbed). If the rice is too thick before it’s done cooking, add water appropriately. When done, fluff rice with a fork and sprinkle pine nuts throughout (just before serving).

Variations:

I love to make “Chicken and Rice” using the same method above, but cooking my own chicken and broth first. I take two “bone-in” chicken breasts, and boil them in 6 cups of water, paprika, white pepper, salt and allspice for about an hour. Then I strain the broth, use it for the rice, and then shred the chicken breasts. I mix in the chicken in the rice just before I add the pine nuts at the end.

This rice is also sometimes made with browned (ground) lamb or beef as well, instead of the chicken meat. My family also likes to alternate between roasted pine nuts and almond slivers.