Lebanese · side
Rice with Vermicelli (Ruz bi Sha'riyye)
Rice with Vermicelli (Ruz bi Sha'riyye) reads richness 7.9 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Lebanese side, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 0.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.5 / 10
- Rich & Fat — 8.1 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 7.9 · Salinity 3.6 · Sweetness 0.9 · Umami 0.8 · Nutty 0.7
What's in it (5)
- 1 1/2 cups long-grain white rice
- 1/4 cup vermicelli noodles, broken
- 2 tbsp butter
- 1 tsp salt
- 2 1/2 cups water
Time & effort: about 30 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 143.9 kcal, 2.4 g protein, 2.6 g fat, 27.5 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Brown broken vermicelli in butter until deep golden.
- Add rinsed rice and toast briefly, then pour in boiling salted water.
- Cover and cook on very low heat for 18 minutes without lifting the lid.
- Fluff and serve.
Dishes with a similar flavor shape
- Egyptian Rice with Vermicelli (Roz bil Shariya) — Egyptian
- Karjalanpiirakat ja Munavoi (Karelian Rye Pasties with Egg Butter) — Finnish
- Achma — Georgian
- Spätzle — German
- Pan de Cristal — Spanish
Keep reading: what richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.