Vermicelli Rice (Rice Cooker)
This is a Middle Eastern/Lebanese dish, sort of, and for those in Asia, this does not use vermicelli rice noodles, this uses vermicelli pasta noodles. If you don't have vermicelli pasta noodles, angle hair pasta will work just as well, in a pinch, spaghetti works too.
Equipment
- Rice Cooker
Ingredients
- 1¼ cups dry Jasmine rice, or your choice of long grained white rice
- ½ cup dry vermicelli pasta, broken into ½ inch or smaller pieces
- 2¼ cups water
- ½ onion, diced
- 2 tablespoons butter
- 2 tablespoons extra light olive oil
- 1 teaspoon salt
Instructions
- Rinse the rice several times until the water runs clear, this is removing some of the starch. When rinsed well, set aside.
- Heat your rice cooker by pressing the Cook switch, add the oil and onion, cook, stirring often the onion until soft.
- Add the butter, when melted, add the vermicelli pasta and stir constantly, until nicely toasted and golden brown. The smell will be that of popcorn.
- When the pasta is golden brown, add the rice and salt and stir to coat with the butter and oil.
- Add the water and stir together, add the lid and let the rice cooker cook a normal cycle. When the rice cooker switches to Warm mode, unplug and leave the rice cooker covered for 15-20 minutes, don't worry, you will still have hot rice.
- Fluff the rice with a rice paddle and serve.
Notes
Low cost per serving.
Variants: 1. Use chicken or beef broth in place of water.
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