Vermicelli Rice

 

Vermicelli Rice



Serve this as a side dish next to Middle Eastern stews.

Serves: 4 Name of image (title of post is fine)  
Cook time: 30 minutes  


Ingredients:
    

    2 tbsp ghee or vegetable oil

    .5 c vermicelli noodles

    1.5 c medium grain rice, like jasmine or calrose

    2 tbsp kosher salt

    Instructions:

      

    1. Soak the rice in double its volume of water for at least 1 hour.
      2. 

    2. Drain the rice. Rinse it by tipping it into a bowl, covering with water and swishing around. Drain and repeat 2-4 times, or until the water runs clear.
      3. 

    3. Set a medium nonstick stockpot over medium-high heat. Add the ghee and vermicelli noodles. Cook, stirring frequently until golden-brown, about 5 minutes.
      4. 

    4. Add the rice and increase heat to high. Cook, stirring constantly, until translucent, about another 5 minutes.
      5. 

    5. Add salt and 1.5 c plus 3 tbsp water. Give it a quick stir and cover. Allow to come to a full boil, then decrease heat to the lowest setting. Cook for another 20 minutes. Turn off heat and then fluff 10 minutes later.
      6. 

Vermicelli Rice
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