Sunwhite

Shish Barak with vermicelli rice

Prep time

15min

Cook time

60min

These delicious Lebanese dumplings are perfect served with vermicelli rice.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 500 g Shish Barak (Frozen)

  • 4 cup Yoghurt

  • ½ cup Water

  • 3 tbsp Starch

  • 2 tbsp Green Coriander (chopped / for garnish)

  • 2 cup Sunwhite Rice

  • 4 tbsp Cooking Oil

  • ½ cup Vermicelli

  • 1 tsp Salt

  • 3½ cup Water

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Shish Barak with vermicelli rice

Method

  • Add oil in pan and add the vermicelli rice. Cook over high heat to get golden color.

  • Add pre-soaked drained Sunwhite Rice and mix well.

  • Add water and salt. Mix well and cover pan to cook.

  • Bake frozen shish barak in the oven until brown.

  • To prepare the yogurt sauce: Use the jug of the electric mixer, put the yogurt, water, and starch in it and mix the ingredients well.

  • Put the yoghurt mixture in a saucepan on the fire and leave it until it boils then add the garlic, and the yoghurt becomes thick in texture.

  • Add the shish barak to the yogurt sauce and leave it on the fire for 20 minutes until the dough is done.

  • Serve the shish barak with vermicelli rice, garnish with coriander and serve hot.

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