Serving suggestion. Nutrition is approximate.
Equipment
- Heavy saucepan with tight lid.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use broken thin spaghetti for the vermicelli. Toast it evenly and follow the rice variety water ratio.
Make it work
- The packet may recommend a different water ratio for your rice variety; use that as a reference and allow for the extra noodles.
Prep 15 min · Cook 26 min · Waiting 10 min
Serves 6 / Prep 15 min / Cook 20 min / Rest 10 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 250 g / 8.8 oz Long-grain rice, dry
- 50 g / 1.8 oz Fine vermicelli, broken short
- 40 g / 1.4 oz Butter
- 600 ml / 20.3 US fl oz Low-salt chicken or vegetable broth
- 3/4 tsp, then adjust / about 4.5 g Fine salt
- 1/4 tsp / about 0.45 g Black pepper
Step-by-step method
- Rinse and drain rice
Rinse rice in a sieve under cool water until runoff is mostly clear. Drain 10 minutes so excess rinse water does not upset the measured broth ratio. Break vermicelli into short 2 cm / 3/4 in pieces. - Toast the noodles
Melt butter in a heavy saucepan over medium-low heat. Add vermicelli and stir constantly for 3-5 minutes until evenly golden. Remove from heat momentarily if some pieces darken ahead of the rest; blackened noodles taste bitter. - Coat the rice
Add drained rice and stir 1 minute to coat the grains. Pour in measured broth, salt and pepper. Bring to a boil, stirring once to loosen any rice on the base. - Cook with the lid closed
Reduce to the lowest steady heat and cover tightly. Cook 18-20 minutes without repeatedly lifting the lid. At the end, check the rice is tender and liquid absorbed. If grain is firm and dry, add 30 ml / 2 tbsp hot water and cook 5 minutes more. - Rest and fluff
Take off heat and leave covered 10 minutes. Fluff with a fork, lifting rather than beating. Serve promptly, or cool cooked rice quickly in a shallow container; do not leave a large warm pot on the counter for hours.
Cook’s notes
The packet may recommend a different water ratio for your rice variety; use that as a reference and allow for the extra noodles.
Storage & reheating
- Cool promptly in shallow portions, ideally within 1 hour. Refrigerate at 4 C / 40 F or below; use within 24 hours. Reheat only once to 74 C / 165 F throughout. Keep cold sauces separately chilled.
Allergens
Contains: Milk, Wheat. Check packaged ingredient labels.
Approximate nutrition
Per serving: 238 kcal · Protein 5 g · Carbohydrates 40 g · Fat 6 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
