This dish has been handed down from family and friends, eventually to my mother-in-law and then to me. It is a different way to have rice, while still being easy enough to prepare and cook.
Ingredients
- 2 cup basmati rice
- 3 bunch egg vermicelli noodles
- 1 tbs butter
- 1 L water
Method
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Step 1Wash rice until water runs clear. Crush vermicelli into centimetre long pieces.
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Step 2Soak in warm water for at least 15 minutes, preferably until rice is white and opaque. Drain rice.
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Step 3Melt butter in saucepan. Fry vermicelli until golden brown.
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Step 4Add rice, fry, carefully stirring until a nutty aroma is released.
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Step 5Add water and place lid on saucepan.
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Step 6Reduce to low heat and cook for 15-20 minutes, until all water is absorbed.
Recipe Notes
I serve this with slow-cooked lemon chicken. Dry egg vermicelli can be found in many large green grocers or, in the pasta section of most major supermarkets. An easy way to crush the vermicelli is to place rounds in a zip lock bag and crush by hand. The thickness of the bag protects from painful spikes, and crushing by hand ensures the product does not result in grains or powder. Olive oil can be used in place of butter to reduce saturated fat content. or to make it dairy or animal-product free. The best amount of water to cook this dish should come up approximately 1-1½ cm above the level of the rice/noodle mix. Long grain rice can be used.
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