Middle Eastern · Free recipe
Toasted Rice Pilaf
Broken vermicelli and long-grain rice are toasted in butter until nutty and amber before simmering in chicken stock. The result is a buttery, fluffy side where every grain stays separate, flecked with golden noodle pieces that add a subtle crunch and roasted flavor.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6
- Level
- Easy
Method
-
Melt the butter in a medium saucepan over medium heat, add the broken vermicelli, and stir constantly for 2 to 3 minutes until it turns an even deep golden brown.
-
Add the onion and cook for 4 minutes until soft and translucent, stirring so the noodles do not scorch.
-
Stir in the drained rice and toast for 2 to 3 minutes until the grains turn opaque and smell faintly of popcorn.
-
Pour in the hot stock, add the bay leaf and salt, and bring to a boil, then cover tightly and reduce the heat to low for 18 minutes without lifting the lid.
-
Take the pan off the heat, lay a clean kitchen towel under the lid, and let it steam for 10 minutes.
-
Remove the bay leaf, fluff the rice with a fork, and fold in the toasted almonds and parsley just before serving.
Zest note from the test kitchen
Rinse the rice until the water is nearly clear and drain it well for 10 minutes; excess surface starch is what makes pilaf gummy instead of fluffy.
