The rice shown below!!! I’m talking about the middle eastern style rice that has the vermicilli pieces…
My favorite restraunt here is called Fadi’s Meditteranean (there is a branch in Houston too!), and their rice is to die for!! I’ve been experimenting, I’ve asked all my middle easter friends, and I still can’t replicate it perfectly!
The basic method I use is:
Brown broken bits of vermicelli in butter…add soaked rice…bhoonify it a little, and then add chicken stock..bring to a boil, lower heat and let the rice absorb all the liquid.
Sounds right in theory, but not in taste! Should I add bouillon cube for flavor? Stop using basmati rice and try a shorter grain?
I’d appreciate any help!
I’m thinking about just straight up asking them the next time I go…lol!
