Ingredients
Scale
- 1 1/4 Cup(s) Basmati or Mahatma rice
- 1/4 Cup(s) dried vermicelli
- 1/4 stick butter
- 2 Cup(s) chicken stock
- 1 Cup(s) water
- 1 Teaspoon(s) salt
- 1 Pinch(s) pepper
Directions
- Rinse rice in several changes of cold water until water runs clear.
- Crumble vermicelli (1" length), add with butter in a deep, covered pan suitable for cooking rice. Heat until the vermicelli is golden brown. Add rice, chicken broth and water and mix well.
- Bring to a boil and then lower heat and simmer for 25 minutes until rice is cooked. Turn heat off and let sit a few minutes. Stir the pilaf and serve.