Couldn't help throwing my family's Armenian rice pilaf recipe into the mix. Any spiced meat/chickpea/falafel atop is fantastic! Lived on it in college.
It's really meant to be cared for, treated much like a risotto.
The Ingredients
1 1/4 Cup Long Grain White Basmati Rice
1/2 Cup Vermicelli Noodle, Chopped (No yolk Kluski European Noodles)
2 1/2 Cup Chicken Stock
2 Tablespoon Clarified Butter
4 Tablespoon Cubed Butter
Salt & Pepper
The How-To
Add 2 Tbsp. clarified butter and the 1/2 cup Vermacelli Noodle to a medium saucepan and put on medium heat.
Continually mix with a wooden spoon until the noodles are a nice brown (a little past golden) - about 5 minutes.
Add the 1 1/4 cup rice and cook and mix for 6 minutes.
Add the 2 1/2 cup chicken broth, 4 Tbsp. butter and 1 tspn. salt.
Mix for about a minute.
Cover and simmer for 15 minutes until broth has been absorbed/evaporated.
Taste.
Not done? Add more broth, 1/4 cup at a time until so.
It's really meant to be cared for, treated much like a risotto.
The Ingredients
1 1/4 Cup Long Grain White Basmati Rice
1/2 Cup Vermicelli Noodle, Chopped (No yolk Kluski European Noodles)
2 1/2 Cup Chicken Stock
2 Tablespoon Clarified Butter
4 Tablespoon Cubed Butter
Salt & Pepper
The How-To
Add 2 Tbsp. clarified butter and the 1/2 cup Vermacelli Noodle to a medium saucepan and put on medium heat.
Continually mix with a wooden spoon until the noodles are a nice brown (a little past golden) - about 5 minutes.
Add the 1 1/4 cup rice and cook and mix for 6 minutes.
Add the 2 1/2 cup chicken broth, 4 Tbsp. butter and 1 tspn. salt.
Mix for about a minute.
Cover and simmer for 15 minutes until broth has been absorbed/evaporated.
Taste.
Not done? Add more broth, 1/4 cup at a time until so.
thanks!