Lebanese butter rice

Lebanese Butter Rice

Butter Rice


As soon as the sweet, intense scent of hot butter slowly spreads in the air and seeks its way through the apartment, the butterflies flutter inside me. The thought of butter rice alone makes me happy. Even if I call the recipe butter rice here, it is simply called Riz in Arabic. And Riz (with a humming S) means translated quite simply: rice. But it is much more than just rice.

As children, we never had to ask when Riz was available again, because it was available several times a week. Besides flatbread, butter rice is the most common side dish in Lebanese cuisine – and sometimes it just becomes a main course. I also like to eat the steaming hot butter rice with a dash of Greek yoghurt. I feel like a child again and am happy to both ears.

When I wanted to prepare the butter rice myself for the first time, I created a porridge that also wanted to crawl out of the pot and take over my kitchen – the blob sends his regards … What had happened? Too much rice, much too much water and a much too small pot.
Preparing it is very easy and even makes watching it a pleasure. It is a beautiful sight when the butter melts and slowly throws small bubbles. And then this fragrance!  As soon as the small noodles are roasted in the butter and the roasting aromas are added, a small explosion of aromas occurs.
“We now annoy the noodles a little in the butter” my mother always says gladly, before she adds the vegetable broth afterwards. How does she get “annoy”? Absolutely no idea! 😀
As a child I like to play in the butter rice and sorted out the noodles and ate them one by one. Today I just stuff everything into myself at once.

Oh so – you probably ask yourself why there are vermicelli in it, don’t you? The vermicelli provide a fine roasted aroma and give the whole thing an interesting mouth feeling. It’s really hard to describe, but you can experience it: Just try a spoon 😉

libanesischer Butterreis

Recipe: Lebanese Butter Rice

Ingredients for 4 portions of butter rice:

  • 230 g basmati rice
  • 35 g short vermicelli
  • 2 tbsp butter
  • 400 ml vegetable broth


  1. Wash the rice several times until the water is reasonably clear when draining.
  2. Heat the butter in a small pot at medium heat.
  3. Add the vermicelli and fry in butter until golden brown.
  4. Add the rice and stir once briefly.
  5. Deglaze with vegetable stock and cook for approx. 1 minute.
  6. Switch the stove to the lowest setting and cover the pot with a lid.
  7. Let the rice soak for about 15 minutes.
  8. In between, carefully loosen the rice with a spoon.

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