Vermicelli Rice
A recipe for a simple, deliciously buttery middle eastern vermicelli rice dish made with toasted vermicelli pasta bits and white rice.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/4 cup long-grain rice
- 1/2 cup vermicelli pasta
- 2+1/4 cup water ((or broth))
- 1/2 onion ((optional))
- 2 tbsp salted butter
- 2 tbsp oil
- 1 tsp salt
Instructions
- 1
Rinse the rice in cold water until the water is clear. Soak the rice for no less than 30 minutes
- 2
Once the rice has finished soaking, drain it and set it aside. The rice should look less translucent and somewhat opaque.
- 3
Heat up a pot on medium heat with the oil
- 4
(Optional) Add the onions in and brown it
- 5
Add in the butter and the vermicelli pasta and toast it for 3 minutes or until golden brown. Make sure to watch it, they burn easily
- 6
Once the vermicelli pasta is brown, add the rice and salt to the pot and mix the rice so that the butter coats each grain.
- 7
Add the water to the pot and let it come to a boil.
- 8
Once it starts simmering, turn the heat down to low and give it one quick stir and let it simmer for 10-12 minutes with the lid on. It is important to keep the lid on at this point so that the rice cooks properly.
- 9
After the rice is done, try one of the grains of rice to make sure it has cooked all the way through. If it hasn't continue to cook it for 1-2 more minutes.
- 10
When it is done, turn off the heat and move the pot away from the burner, and set it aside. Keep the lid on the pot and let it steam for about 20 minutes undisturbed.
- 11
After 20 minutes has passed, remove the lid and fluff it gently with a fork and serve it! :)