This really is such a nice recipe. You don't have to soak the rice 3 full hours -- if you can do at least 30 mins... the rice really does come out nice, fluffy and separated - instead of a sticky mess with no rinsing. The raisins are such a great touch. I love serving this with a plain roasted chicken. Someone asked about Uncle Ben's -- I would not recommend that - but plain long grain rice would work. Basmati is best for it's beautiful slim grains and wonderful nutty flavor.
Buttery Rice with Vermicelli
Soaking and scrubbing the rice creates fluffy, non-sticky rice.
Yield: Makes 3/4 cup
- 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
- Almond-Raisin Butter
- 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.
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