I first saw this method of cooking rice years ago on 30 Minute Meals with Rachel Ray. I really loved the simplicity of this recipe and I was surprised by the flavorful rice that results. This is my husband's favorite side dish, so I make it all the time.
Another great thing about this recipe is the flexibility in the ingredients. The basic recipe is great with grilled meats and veggies because it's yummy without overpowering a meal. You can also add veggies and spices to create a whole new dish, here are some of my suggestions:
- Add 1 tsp turmeric and frozen peas to go with Indian spiced meats and veggies
- Substitute one can of ro-tel tomatoes for 1/2 cup of the chicken stock and add 1 tsp ground cumin for mexican rice.
- Substitute jasmine scented water (steeped with Jasmine tea) with the chicken broth for Jasmine rice to go with grilled fish or Thai spiced foods.
- Add 1/4 cup of toasted, slivered almonds or pine nuts
This dish cooks up in 20-25 minutes from start to finish, most of which is the 16-minute covered cook time, so it's great for weeknight meals.
2-3 tbsp butter
¾ cup long grain white rice
1/3 cup dry vermicelli noodles, broken up into small pieces (1/4 - 1/2 inch)
2 cups chicken stock
1 tsp Seasoned salt or other favorite seasoning
1. Melt butter in a medium saucepan over medium heat.
2. Add vermicelli and coat with butter.
3. Add rice and cook for 2-3 minutes to brown rice and pasta. Add seasonings and stir into rice mixture.
4. Add chicken stock and bring to a boil.
5. Reduce heat, cover, and simmer for 16 minutes or until all liquid is absorbed.
Adapted from 30 Minute Meals with Rachel Ray