Rice Pilaf with Vermicelli

Instructions

1. Step 1

   Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear. Leave it to drain thoroughly.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: fine mesh sieve

2. Step 2

   Combine the chicken stock and salt in a small saucepan. Heat over medium heat until just simmering, then remove from the heat and cover.

   Timer: 5 min (fixed)

   Ingredients used: 660.0 ml Chicken Stock, 3.0 gr Salt

   Cookware: small saucepan

3. Step 3

   Melt the butter with the vegetable oil in a medium saucepan over medium heat. Add the vermicelli and cook, stirring frequently, until deep golden.

   Timer: 4 min (fixed)

   Ingredients used: 28.0 gr Butter, 15.0 ml Vegetable Oil, 50.0 gr Vermicelli

   Cookware: medium saucepan

4. Step 4

   Stir the drained rice into the toasted vermicelli and cook over medium heat until the grains are coated and lightly toasted.

   Timer: 2 min (fixed)

   Cookware: medium saucepan

5. Step 5

   Pour in the hot seasoned stock and bring the mixture to a boil over medium heat.

   Timer: 3 min (fixed)

   Cookware: medium saucepan

6. Step 6

   Cover the saucepan, reduce to low heat, and cook until the liquid is absorbed and the rice is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan

7. Step 7

   Remove the covered saucepan from the heat and let the pilaf rest.

   Timer: 10 min (fixed)

   Cookware: medium saucepan

8. Step 8

   Uncover, fluff the rice and vermicelli gently with a fork, and serve.

   Cookware: fork, medium saucepan