Syrian White Rice

1. 1

   In a large, heavy saucepan, heat 4 tablespoons of the oil over medium heat.

2. 2

   Add the onions and cook, stirring, until the onions just turn golden (do not let them brown), about 5 minutes.

3. 3

   Add 4 cups of cold water and salt and bring to a boil.

4. 4

   Add the rice, stir and cook, uncovered, until the water is level with the rice, about 10 minutes.

5. 5

   Cover the pot, adjust the heat to low and cook until the rice is tender, about 10 minutes longer.

6. 6

   Meanwhile, heat the remaining 2 tablespoons of oil in a small skillet set over medium-high heat.

7. 7

   When the oil just begins to bubble, add the pine nuts and cook until the nuts are golden brown.

8. 8

   Immediately drain them, discard the oil and set them aside.

9. 9

   When the rice is done, scatter the pine nuts over the top.

10. 10

    Serve the rice with lahmeh fil mehleh.

No additional tips available.