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Vermicelli Rice
Enjoy a flavorful side dish with this simple Vermicelli Rice recipe. Perfect for pairing with grilled meats, curry, or stir-fried veggies.
Course
Side Dish
Cuisine
Middle Eastern
Keyword
basmati rice, Vermicelli pasta
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
1407
kcal
Author
Corrie
Ingredients
1
cup
vermicelli pasta
2
cups
basmati rice
4
cups
chicken broth
1
teaspoon
salt
3
tablespoons
butter or olive oil
Instructions
Rinse the basmati rice under cold water until the water runs clear.
In a large pot, heat the butter or oil.
Add the vermicelli and cook until golden brown, stirring continuously.
Add the rinsed basmati rice to the pot and stir for a few minutes to toast the rice.
Pour in the chicken broth and add the salt.
Bring the mixture to a boil, then reduce heat, cover, and let simmer for 15-20 minutes until the rice is cooked and the liquid absorbed.
Notes
Rinse the rice thoroughly before cooking to remove any excess starch and prevent it from becoming too sticky.
Be careful not to overcook the vermicelli. It should be golden brown, not burnt.
The rice and vermicelli are done when they are fluffy and all the liquid has been absorbed.
For a richer taste, use butter instead of oil.
Make sure to use a good quality chicken or vegetable broth as it significantly impacts the overall taste.
Nutrition
Calories:
1407
kcal
|
Carbohydrates:
300
g
|
Protein:
32
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
5831
mg
|
Potassium:
595
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
19
IU
|
Calcium:
143
mg
|
Iron:
4
mg