Rice Vermicelli

Rice Vermicelli

Rice Vermicelli

Rice Vermicelli

Alright, so this recipe may not sound like much but I can’t remember the last time I made regular rice.  It is so good that I make it for any dish that calls for rice…. gumbo, red beans, chicken and rice, etc…  You can even throw in a little more seasoning and serve it as a simple side!  Don’t worry about any of the rice that sticks to the bottom of the pot.  It’s not burnt, it’s the best part!!!

Ingredients list:

3 cups long grain white rice

1 1/2 cups vermicelli

4 chicken bullion cubes

2 tablespoons olive oil

1 stick of unsalted butter

5 cups chicken stock or water

Crush the bullion cubes into the chicken stock or water. (Hint: I like to use hot stock or water).  Cover the lid of a heavy stockpot with a dishcloth…. Place a dish cloth flat out on the counter top.  Set the lid in the center of the cloth.  Bring the corners of the cloth up to the handle of the lid and secure the cloth with a rubber band around the handle.  I swear by doing this…The cloth helps to absorb some of the moisture making the rice not so sticky.  Now, melt the butter along with the olive oil in the pot over a low heat. When the butter is melted, turn the heat up to high.  Add the vermicelli and rice to the pot. Stir it continually so that it doesn’t burn.  You want it to have a nice golden color. This takes about 4 – 5 minutes. Pour the chicken stock or water into the pot and bring it to a boil. PLEASE use caution here as the liquid will “splatter” when added to the hot pot!  Stir well.  Reduce the heat to low, cover and cook on low for 30 minutes.  Fluff it up with a fork and scrape all the golden goodness from the bottom of the pot.  You’ll never cook regular rice ever again!!!

Serve and Enjoy!!!

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