The one thing I could always count on growing up was rice pilaf. Holidays. Thanksgiving. Family parties. There was always huge patches of this family staple ready to be devoured. I’d pile this dish onto my plate and throw a few cheese boeregs on top and I would be set.
My friends got through college living on Ramen. Me? Rice Pilaf.
Hope you like butter… here we go.
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
1 Teaspoon Salt
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 – 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.
Not done? Add more broth, 1/4 cup at a time until done.
Taste. Done. Good. Eat.
If you can, buy No Yolks Kluski European Noodles. My grandmother would curse another choice so I do the same.
Try it with some lemon juice or a lemon-olive oil vinaigrette and some chopped parsley. Don’t be shy.
Seriously. Give it a shot. It’s fantastic.