Lebanese Rice

Ingredients

 1½ cups Long grain basmati rice
¼ cup clarified butter/ghee ( recipe included below)
 ½ cup angel hair pasta broken in 2 inch pieces
 3 cups boiling water
 1½ teaspoons salt
 1 tbsp minced fresh parsley

 Method

 Place the rice in a fine mesh strainer and rinse thoroughly using your fingers to rub off as much starch as possible.
 Set aside.
 In a large, deep pan heat the butter over medium heat until melted.
 Add the broken pasta and roast till it turns slightly brown, stirring frequently.
 Be careful to not let it burn.
Add rinsed rice to the pan and stir into the vermicelli and butter.
 Toast the rice for 2-3 minutes, stirring frequently.
Carefully pour boiling water into the pan and stir once.
 Add salt then stir again.
Bring to a boil, stir and reduce heat to low and cover with a lid.
 Cook for 15 minutes.
Remove pan from the heat and fluff rice with a fork before sprinkling with fresh parsley to serve.

Ghee Recipe

1 lb unsalted butter

Place butter in medium saucepan over medium-high heat. 

Bring butter to boil. 

This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. 

Ghee is done when a second foam forms on top of butter, and the butter turns golden. 

Approximately 7 to 8 minutes. 

Brown milk solids will be in bottom of pan. 

Gently pour into heatproof container through fine mesh strainer or cheesecloth. 

Store in airtight container being sure to keep free from moisture. 

Ghee does not need refrigeration and will keep in airtight container for up to 1 month.