Syrian White Rice

Name: Syrian White Rice
Total time: 30 min
Yield: 8 - 10 servings
Cuisine: middle eastern
Ingredients: 6 tablespoons vegetable oil; 1 cup chopped yellow onions; 1 1/4 teaspoons kosher salt; 2 cups long-grain rice; 3 tablespoons pine nuts

By Molly O'Neill

Total Time: 30 minutes
Rating: 4(8)
Comments: Read comments

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Ingredients

Yield:8 - 10 servings

6tablespoons vegetable oil
1cup chopped yellow onions
1¼teaspoons kosher salt
2cups long-grain rice
3tablespoons pine nuts

Ingredient Substitution Guide

Preparation

Step 1
In a large, heavy saucepan, heat 4 tablespoons of the oil over medium heat. Add the onions and cook, stirring, until the onions just turn golden (do not let them brown), about 5 minutes. Add 4 cups of cold water and salt and bring to a boil.
Step 2
Add the rice, stir and cook, uncovered, until the water is level with the rice, about 10 minutes. Cover the pot, adjust the heat to low and cook until the rice is tender, about 10 minutes longer.
Step 3
Meanwhile, heat the remaining 2 tablespoons of oil in a small skillet set over medium-high heat. When the oil just begins to bubble, add the pine nuts and cook until the nuts are golden brown. Immediately drain them, discard the oil and set them aside.
Step 4
When the rice is done, scatter the pine nuts over the top. Serve the rice with lahmeh fil mehleh.