Rice and vermicelli pilaf

Toasted vermicelli gives rice pilaf a nutty aroma without adding nuts. Keep the lid closed while the grain cooks and rests.

This recipe has not been kitchen-tested.

Prep: 10 min · Cook: 30 min · Serves: 4

Ingredients

• 250 g — dry long-grain rice, rinsed
• 50 g — dry wheat vermicelli, broken
• 35 g — butter
• 600 ml — water
• 5 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Melt butter in a lidded pan and toast vermicelli for 2–3 minutes, stirring. Add rice, water and salt; bring to a boil, cover and simmer on low 15–18 minutes until absorbed.
3. Remove from heat and leave covered for 10 minutes. Fluff gently with a fork; if grain is still firm, add a little boiling water and cook longer.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.