سر الأرز بالشعيرية

We add the bay leaves and stir once more.

Tips Type of rice: The rice should be high quality with uniform, unbroken grains to avoid becoming mushy. Washing the rice: Washing the rice several times and soaking it for 15–20 minutes reduces starch and prevents the grains from sticking together. Rice measurement: Use a measuring cup for both the rice and the liquid, and read the package instructions since ratios vary by type. Toasting: Toasting the rice in butter or ghee before adding the liquid enhances the flavor and reduces cooking time. Cooking: Cook the rice over the lowest possible heat with a tightly sealed lid throughout the cooking process.

After cooking, we fluff the rice gently with a fork to make it fluffy and ready to serve.

We cover the pot well and cook on low heat until the rice is fully cooked (about 20 minutes).

We pour in the broth and add salt

We add the drained rice and stir them together.

We add the vermicelli and toast it until golden brown.

For rice with vermicelli: In a separate pot, we heat one teaspoon of ghee.

We cover the pot tightly with foil and a lid, then cook over very low heat until the rice is done (about 20 minutes).

We measure the desired amount of rice using a measuring cup

We add salt, keeping in mind the saltiness of the broth.

We pour in the hot chicken broth.

We add the mastic and stir to infuse the flavor.

We add the drained rice and stir it until all grains are coated with the butter.

In a pot, we melt the butter or ghee over heat.

We soak the rice in water for 15–20 minutes, then drain it well.

We wash the rice 3–4 times until the water runs clear.