This rice appears on many Lebanese tables, accompanying grilled meats, fish, stews, and much more. The traditional preparation for frying the vermicelli is to use butter or oil. I dry fry toasting the bits of pasta in a wider-based pan instead. The toasting brings out a delicious nutty flavor and the lack of additional fat isn’t missed.
Tying a clean kitchen towel around the lid of your pot for the final step of steaming keeps the moisture from dripping back down onto the rice and making it mushy. You’re looking for nice long individual grains.