Rice Pilaf with Butter and Vermicelli

Ingredients

• 2 cups rice
• 1 tbsp vermicelli
• 3 cups hot water or stock
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1 tsp salt

Method

1. Rinse the rice in warm water and drain; let it rest 15 minutes so the starch runs off.
2. Melt the butter with the oil and toast the vermicelli until golden.
3. Add the drained rice and stir 2-3 minutes until the grains take up the fat.
4. Pour in the hot water, add salt and bring to a boil.
5. Cover and cook on low heat for about 12-15 minutes, until the liquid is absorbed.
6. Take off the heat, put a clean cloth under the lid and rest for 10 minutes.
7. Fluff gently without breaking the grains and serve.