Ruz
Rice
Rice, or ruz, is the daily backbone of the Palestinian table, set out alongside stews and vegetable dishes at nearly every meal. This basic method toasts vermicelli noodles until golden and lightly sautes the rice before it cooks, so the grains come out fluffy and separate with a gentle nutty depth. Reach for whatever medium or long grain rice you like, whether Egyptian, jasmine, or basmati.
Method
Rinse the rice in a colander until the water runs clear, then set aside to drain.
In a pot, fry the vermicelli noodles in 1 tablespoon of the oil over medium heat until golden, then set aside.
Heat the remaining 1 tablespoon oil in the pot and lightly saute the rice for a few minutes.
Add the salt and water and bring to a boil, uncovered. For yellow rice, stir in about 2 teaspoons of turmeric at this point.
Reduce the heat to low, stir in the toasted noodles, cover, and cook without stirring until the water is absorbed and a crust forms, about 15 minutes.
Let the rice rest, covered, for 10 minutes before serving. For a dramatic presentation, invert the pot onto a large dish and lift it slowly to release a rice 'cake'.
Cook’s notes
- Use olive oil in place of butter to keep the dish fully vegan.
- Do not lift the lid or stir while the rice cooks, so it steams evenly and forms its bottom crust.
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