- 1 tablespoons butter
- 1/3 cup broken up vermicelli
- 1 cup long grain white jasmine rice
- 1 3/4 cups water
- 1 teaspoon kosher salt
- Rinse the rice until the water runs clear; set aside.
- Melt butter in a small pan and add the vermicelli. Cook, stirring constantly, until the vermicelli is very browned.
- Add the rice, water, and salt.
- Bring to a boil; cover and simmer for 13 minutes without removing the lid.
- After 13 minutes, turn off the heat and allow to rest, covered , for 10 minutes.
- Fluff with a fork and serve.
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