INGREDIENTS 

• 1 cup long grain or medium grain rice

• 2 1/2 cups Water

• 1/2 to 3/4 cup broken vermicelli pasta, I crush it in my hand over the cooking pan, I like the nest the best, but you can’t always find them

• 1/2 stick of butter 

• Salt to taste

• 1/2 cup toasted pine nuts, optional to finish

 INSTRUCTIONS

1.Let family friends know you are cooking this and expect a wonderful gathering!

2.In a medium non-stick cooking pot (our enamel ware Dutch Oven is perfect), heat the butter on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but 👀 watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

3.Add the rice and continue to stir so that the rice will be well-coated with the butter. Season with salt.**

4.Now add 2 1/2 cups of water and bring it to a boil until the water significantly reduces.  Turn the heat to low and cover.

5.Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.

6.Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

**I do not always do this, as sometimes I am in a hurry.    Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well

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I love to use our Enamalware or Pampa Bay to serve up this delicious meal!