Rice Felfela

Ingredients

• 2 cups 2 cups short-grain rice
• 1 cup 1 cup long-grain rice
• 1 cup or 100 g 1 cup or 100 g vermicelli
• 1/2 cup or 60 g 1/2 cup corn oil
• 1 tablespoon ghee
• 1 tablespoon salt
• 1 cup water for each cup of short-grain rice, and 1 1/4 to 1 1/2 cups for each cup of long-grain rice; 3 cups water were used in the combined recipe preparation water

Instructions

1. Wash the rice in the pot with water until the cloudiness and starch are gone and the water runs clear.
2. Soak the rice in the pot in hot water up to boiling point, stirring until the cloudiness lessens, then drain it and rinse with cold water.
3. Place the pot over slightly above medium heat, or around setting 6, then add the corn oil.
4. Toast the vermicelli in the pot with the oil until golden, taking care not to let it become dark.
5. Add the rice to the pot and toss it twice or with several light turns with the oil and vermicelli.
6. Add the water to the pot using the same measuring cup used for the rice; in the practical preparation, 3 cups of water were added.
7. Add the salt to the pot immediately after adding the water, then stir once to distribute the salt.
8. First raise the heat under the pot, then cover it, then reduce the gas to setting 1 or the lowest heat available.
9. Leave the rice in the pot until the water dries up and it is cooked.
10. Once the rice is cooked in the pot, add the ghee and distribute it over the rice.
11. Cover the pot again, then give the rice one final stir before serving.
12. Spoon the rice onto a serving platter and serve hot.