Rice with Noodles - Riz bi Shairieh with homemade vegetable stock – Gluten-free version

👨‍🍳 Method

For the Cooked rice

1. 1
   Rinse the rice in cold water until the water runs clear, soak 20 minutes and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.

   💡Soaking shortens the cooking, and the grains cook evenly.
2. 2
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 3
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 4
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 5
   Strain the stock through a fine sieve.

   Fine sieve
6. 6
   Heat the fat in a pot over medium heat.

   StovePot
7. 7
   Add the gluten-free pasta and fry 3–4 minutes, stirring, until golden brown.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
8. 8
   Add the rice and the turmeric and stir 2 minutes, until all the grains are coated in fat.
9. 9
   Add the vegetable stock, season with salt and black pepper and bring to a boil.

   Stove
10. 10
    Turn down to low, cover and simmer 18–20 minutes without opening the lid, until the liquid is absorbed.

    StoveLid
11. 11
    Turn off the heat and leave covered 5–10 minutes.

    💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
12. 12
    Gently stir in the butter and parsley.
13. 13
    Gently fluff with a fork and serve.