Name: Vermicelli Rice
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: ½ cup (80 g) short wheat vermicelli (see note); 2 tbsp (30 ml) olive oil; 1 cup (230 g) basmati rice, rinsed and drained; 1 2/3 cups (400 ml) water

Ingredients

½ cup (80 g) short wheat vermicelli (see note)
2 tbsp (30 ml) olive oil
1 cup (230 g) basmati rice, rinsed and drained
1 2/3 cups (400 ml) water

Preparation

In a pot over medium-high heat, brown the vermicelli in the oil for 2 to 3 minutes, stirring constantly. Add the rice and cook for 30 seconds, stirring to coat in the oil. Add the water. Season with salt. Bring to a boil. Cover and simmer for 15 minutes over low heat or until the liquid is completely absorbed. Remove from the heat and let sit, covered, for 5 minutes.

Note from Ricardo

Short wheat vermicelli is available in certain grocery stores and in North African or Middle Eastern specialty shops. It may be found under different names such as cut vermicelli, short cut angel hair, etc.

Vermicelli Rice

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note