Comforting Vermicelli Rice: Easy, Nutty Goodness Await!
Enjoy a soothing experience with this vermicelli rice, a versatile side dish bursting with nutty flavor.
Equipment
- pot
Ingredients
For the Rice Base
- 1 cup long-grain white rice Substitution: Try brown rice for a heartier, whole grain option; just increase the cooking time slightly.
- 1/2 cup vermicelli noodles Ensure to toast the vermicelli until golden for maximum flavor.
For Cooking
- 2 tbsp butter or olive oil For a vegan version, simply substitute with olive oil.
- 2 cups chicken or vegetable broth Make sure to use gluten-free broth if you’re aiming for a gluten-free spin on vermicelli rice.
- 1 tsp salt Remember to adjust the amount based on the saltiness of your broth.
Optional Enhancements
- 1/4 tsp ground cinnamon Use sparingly for an intriguing twist on flavor.
Instructions
How to Make Vermicelli Rice
- Toast Vermicelli: Heat broken vermicelli in a pot over medium heat, stirring frequently for about 2–3 minutes until it achieves a golden brown color and releases a delightful, nutty aroma.
- Rinse Rice: Rinse the long-grain white rice thoroughly under cold running water until the water runs clear, which helps remove excess starch and prevents a mushy texture.
- Add Broth: Pour in chicken or vegetable broth into the pot with toasted vermicelli and bring to a gentle simmer, creating a flavorful base for your rice.
- Season and Stir: Add salt, along with optional ground cinnamon for an aromatic touch, and stir in the rinsed rice, ensuring each grain is coated with the mixture.
- Simmer Gently: Cover the pot with a lid, reduce the heat to low, and let it cook for 15–18 minutes, or until the rice is tender and has absorbed all the liquid.
- Rest and Fluff: Once done, remove the pot from heat, let it sit covered for an additional 5 minutes, then fluff the rice gently with a fork for that perfect light and airy texture.
Notes
Optional: Garnish with chopped parsley or toasted almonds for an extra layer of flavor and crunch.