Arabic rice
From Wikipedia, the free encyclopedia
 | |
| Alternative names | Egyptian rice with vermicelli |
|---|---|
| Type | staple dish |
| Associated cuisine | Arabic cuisine |
| Main ingredients | rice and vermicelli |
| Ingredients generally used | clarified butter or olive oil, salt, water |
Arabic rice or rice with vermicelli (Arabic: ٱلْأَرُزُّ بِٱلشُّعَيْرِيَّةِ, romanized: Al-Aruzz bi-sh-shu'ayriyya) is a traditional preparation of rice in the Middle East, a variant of the simpler cooked rice recipe, but adding lightly toasted vermicelli (tiny noodles).[1][2] The rice cooking method is known as pilaf,[3] by which the rice is fluffy, light and does not stick. Traditionally, a long-grain rice, such as basmati or jasmine, is used,[3] although short-grain rice, such as bomba or Misri ("Egyptian"), can be used too. Brown rice can also be used.[4]
The vermicelli used is the finest variety of noodles, called şehriye in Turkey, or shariyah (شعرية) in Arab countries, pastina or cappellini in Italy, and cabello de angel in Spain. They are a finer variety than spaghetti. As a fat agent, clarified butter is usually used, called in Arabic samneh (سمنة), better known internationally as ghee.[4][5] Failing that, ordinary butter or olive oil can be used.[4] A multitude of ingredients of all kinds can be added to the basic recipe, depending on each region, and even on each home: raisins and pine nuts,[6] garlic or onion, almonds, etc.
Arab immigration to the Americas brought this way of making rice to this area, where today it is common in some regions, especially during Christmas. In Hispanic America, the arroz árabe or arroz con fideos is popular in the traditional cuisine of Colombia,[7] Dominican Republic,[8] the Peru,[9] and Chile.[citation needed] Vermicelli rice is also popular in Afghan cuisine.[10]
