← Back to Search Results
Jewish, Middle Eastern, Syria
Basic Syrian Rice

Photo by: Joseph De Leo
Comments: 0



Simple, moist long-grain white rice cooked with oil, onions, and salt, riz is the most basic dish served at any Syrian meal. Piping hot on a platter with browned pine nuts sprinkled on top, riz is one of the most important dishes served during most any meal. Like bread to the French, rice is a staple without which no Syrian meal would be complete. It goes with all dishes, especially tomato-based sauces containing apricots. Because it is made with oil and not butter, it is parve (neither meat nor dairy) and can be served with fish, meat, chicken, vegetarian, or dairy dishes. When my friends taste this rice dish, they are surprised that white rice can taste so good. Indeed, with lots of onions, oil, and salt, how could it be bad? Basic it is, plain it is not.

Yield: Serves 4 to 5 (2 1/3 cups)


  • 1 cup long-grain white rice
  • 6 cups cold water
  • 3 tablespoons vegetable oil
  • ½ cup finely chopped yellow onions
  • ½ teaspoon salt
  • 2 tablespoons warm water

Pine nut garnish (optional):

  • 1 tablespoon vegetable oil
  • 2 tablespoons pine nuts

Vermicelli garnish (optional):

  • ½ cup vermicelli or thin soup noodles
  • 1 tablespoon vegetable oil
  • ¾ cup boiling water


1. Place the rice in a medium-size bowl, add 4 cups of the cold water, and let soak for 10 minutes.

2. Heat the oil in a medium-size, heavy-bottomed saucepan for about a minute over medium heat. When the oil is warm, add the onions and cook, stirring, until wilted and golden, 3 to 4 minutes; do not allow to brown or burn.

3. Add the remaining 2 cups cold water and the salt to the saucepan and bring to a boil over high heat. Drain the rice in a fine mesh strainer and add to the boiling water. Stir once gently and continue to boil briskly, uncovered, until the water is cooked down to the surface level of the rice, about 5 minutes.

4. Cover tightly, reduce the heat as low as it will go, and steam until all the water is fully absorbed and the rice is tender but not mushy, 10 to 20 minutes.

5. Fold the rice over very gently with a soup spoon. Sprinkle the top with the warm water to moisten. Serve hot, with the pine nut or vermicelli garnish, if desired.

6. If using the optional pine nut garnish, just before serving the rice, heat the oil in a small, heavy frying pan over medium heat. Add the pine nuts and stir constantly until the nuts are brown, about 2 minutes. (Watch carefully so that they don’t burn.) Put the rice in a serving bowl or platter and sprinkle with the hot nuts. Serve immediately.

If using the optional vermicelli garnish, break the noodles into small pieces, about ½ inch long. Heat the oil in a small, heavy frying pan over medium heat. When the oil is very hot, add the noodles and stir constantly until the pieces are brown. Add the water, stir, and cook until the noodles are soft, about 8 minutes. Mix half of the noodles into the rice. Place the rice in a serving bowl or platter and garnish with the remaining hot noodles. Serve immediately.


If you want to make traditional “crusty rice”, follow the recipe for riz, sautéing the onions in an additional 2 tablespoons vegetable oil. Once the rice is fully cooked through (10 to 20 minutes), continue to cook, covered, for an additional 50 minutes to 1 hour over low heat, checking every 10 minutes to make sure that the bottom of the rice is browning, but not burning. Remove from the heat. Scoop out the soft part of the rice and place in a bowl. Scrape out the crunchy brown rice (the a’hata) and serve either on the side in a separate small bowl or sprinkled on top of the soft rice.

© 2002 Jennifer Felicia Abadi

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 5. Nutritional information does not include the optional pine nut or vermicelli garnish.

221kcal (11%)
7mg (1%)
1mg (2%)
0mcg RAE (0%)
0mg (0%)
234mg (10%)
1g (3%)
9g (13%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
flavor Flavor
by Rocco DiSpirito
spice Spice
by Ana Sortun
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cook-with-jamie Cook with Jamie
by Jamie Oliver
martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-provence-cookbook The Provence Cookbook
by Patricia Wells
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?