Arabic rice
In the Arab world there is no specific way to name this way of preparing rice, as it is the basic way of preparing rice. Rice, and more specifically rice with vermicelli, is a staple that accompanies most meals in the Middle East. This does not apply to the Maghreb. There is a common confusion of thinking that, being Arab countries, they also consume Arab rice. However, in North Africa the staple carbohydrate is wheat semolina called "couscous". Rice is known but not common. And vice versa: "couscous" is known in the Middle East but it is not common (there is a simile in Palestine called "maftul"). When speaking of the Middle East, reference is made to Bahrain, Egypt, Iraq, Jordan, Kuwait, Lebanon, Oman, Palestine/Israel, Qatar, Saudi Arabia, Syria, United Arab Emirates, and Yemen. It is also very typical in Turkish cuisine, where it is known as "şehriyeli pilavı". Internationally, it can be found in some sources such as "Lebanese rice" or "Egyptian style rice". Essentially, all names refer to the same preparation. The recipes vary slightly between them on how an Arabic rice should be prepared. Only one of them is shown here. Before use, the rice is rinsed under running water until the water runs clear. Then it is left to dry (although in some recipes it is left to soak, to remove excess starch). Formerly the rice was washed and dried because it could come with small stones or dust; Nowadays this step is no longer strictly necessary because in general it usually comes quite clean. In the pan where the rice is going to be made, pour olive oil or clarified butter (or both) and toast the vermicelli in it. Being a fine "pasta", in just a few minutes they will turn color, at which point the rice should be added immediately. If they are left for too long, it is easy for them to burn. The rice is stirred so that it becomes oily. This way it will not be sticky. At this time, salt is added and the desired spices as well. A few minutes later, the water or chicken broth is added, at a ratio of 1:1, that is, the same liquid as rice. It is covered and when the water starts to boil, the heat is lowered. Depending on the altitude (amsl), the cooking time will vary between 15 and 30 minutes. In case of using short grain, it is advisable to oil the rice again at the end of cooking, since it tends to cake more than a long grain.
Preparation
Failing that, ordinary butter or olive oil can be used.