INGREDIENTS
1 cup long grain or basmati rice
1 TBSP butter
1/4 cup vermicelli noodles
1.5 cups water or chicken broth
Optional, salt to taste (only needed if not using the chicken broth but water)
PREP
In a medium size saucepan or dutch oven, melt butter over medium heat.
Crumble and add the vermicelli noodles to the sautéd butter, stirring until medium brown. Keep stirring so it does not burn. The longer you roast, the more nutty the flavor...
Add rice and stir for a 1 minute, add salt, water or chicken broth. Gently stir all the ingredients together.
Bring to a boil, then reduce the heat to a low simmer, cover and allow the rice to cook until tender and the water has fully evaporated, approximately 20 -30 minutes.
Once the rice is cooked, fluff up with a fork and serve.
Feel free to separately sauté sliced almonds and/or pine in butter until golden brown.
Serve rice in favorite dish and top with the buttery toasted nuts and their butter.
Sahtain! 👌🏼