Vermicelli Rice
A recipe for a simple, deliciously buttery middle eastern vermicelli rice dish made with toasted vermicelli pasta bits and white rice.
Servings: 3 Servings
Calories: 382kcal
Ingredients
- 1 ¼ cup long-grain rice
- ½ cup vermicelli pasta
- 2 ¼ cup water (or broth)
- ½ onion (optional)
- 2 tablespoon salted butter
- 2 tablespoons oil
- 1 teaspoon salt
Instructions
Rinse and Soak the Rice
- Rinse the rice in cold water until the water is clear. Soak the rice for no less than 30 minutes
- Once the rice has finished soaking, drain it and set it aside. The rice should look less translucent and somewhat opaque.
Toast the Vermicelli Pasta
- Heat up a pot on medium heat with the oil
- (Optional) Add the onions in and brown it
- 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
Cook the Rice
- 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.
- Add the water to the pot and let it come to a boil.
- 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.
- 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.
Let the Rice Steam
- 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.
- After 20 minutes has passed, remove the lid and fluff it gently with a fork and serve it! :)
Notes
- Try not to burn the vermicelli pasta while you are toasting it and discard any burnt pieces you find. You want to cook it until it is a light golden brown.
- To make this a healthier dish, you can substitute the butter for oils like avocado oil.
