Buttered rice is one, if not the most frequent and popular side dish in the Levant – not to mention French fries. Often there are even both side dishes at the same time. But well, in the Levante people know well what is best. It’s cheap, doesn’t need many ingredients, but at the same time it’s an incredibly intense taste experience. In addition, buttered rice is quickly prepared. When lunchtime has to be very fast and you don’t have time for extensive cooking, often only a large bowl of buttered rice with fresh yoghurt is served as topping.
It goes fantastically well with stews, such as the white bean stew, and even as a side dish with salads. You can also season the rice with a little curry and give it a completely different flavour or use it as the basis for a delicious pilaw. But no matter what you serve the rice with, it is guaranteed to be incredibly delicious.
Recipe for Buttered Rice:
- 230 g Basmati rice
- 400 ml Vegetable broth
- 35 g short vermicelli (short soup noodles)
- 2 tbsp Butter
- 1 pinch Salt
- Wash the rice several times until the water is reasonably clear when draining.
- Heat the butter in a small pot at medium heat.
- Add the vermicelli and fry in butter until golden brown.
- Add the rice and stir once briefly.
- Add the vegetable stock and cook for about 2 minutes.
- Switch the stove to the lowest setting and cover the pot with a lid.
- Let the rice soak for about 15 minutes.
- In a while carefully loosen the rice with a spoon.