2 cups rice
1/2 cup fine noodles
3/4 cup samneh (or other shortening)
1 1/2 tsp. salt
2 1/2 cups water
Soak local rice in hot water for half an hour. Wash and drain. Heat samneh until it smokes and fry noodles in this hot fat for two minutes. Watch carefully so that they do not burn. Add rice and salt. Stir to coat rice evenly with fat. Add water. Boil on high flame until water is nearly ail absorbed. Lower the flame, place a wire rack between the flame and the pan and leave it covered until rice is dry and fluffy. Stir very gently when ready to serve. Accompany with a dish of laban.
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