Buttery Rice with Vermicelli

Southern Living
Soaking and scrubbing the rice creates fluffy, non-sticky rice.
Makes 3/4 cup


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2 cups uncooked long-grain rice
1/4 cup butter or margarine
2 ounces (about 1/2 cup) uncooked vermicelli, broken into 2-inch pieces
3 cups fat-free chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper


Combine rice and water to cover in a large bowl. Scrub rice with hands; drain. Repeat procedure 4 times or until water is no longer cloudy. Soak rice in water to cover 3 hours; drain.

Melt butter in a 4-quart saucepan over medium-high heat; add pasta, and saute 5 minutes or until golden.

Add rice; cook, stirring constantly, 1 minute. Stir in broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Spoon into a serving dish. Drizzle with Almond-Raisin Butter.

Created date

October 2002