Ingredient:
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/4 cup butter
1/2 cup crushed Italian vermicelli (very thin noodles)
salt and ground black pepper to taste
Method:
Soak rice in a bowl of water for 10 minutes. Drain.
Bring chicken broth to a boil in a large saucepan.
Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
Season rice with salt and pepper; fluff with a fork.
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/4 cup butter
1/2 cup crushed Italian vermicelli (very thin noodles)
salt and ground black pepper to taste
Method:
Soak rice in a bowl of water for 10 minutes. Drain.
Bring chicken broth to a boil in a large saucepan.
Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
Season rice with salt and pepper; fluff with a fork.
