by shayma
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shayma's Notes:
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2 cups
Basmati rice
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1/2 teaspoon
salt
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2 tablespoons
oil (canola, sunflower or peanut)
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1/2 cup
vermicelli (can be found in Lebanese, Turkish, Syrian, Egyptian stores)
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Wash the Basmati rice in water till the milky colour turns clear. Let the rice soak for minimum 30 minutes, preferably one hour.
Ask the hotline about this step!Heat oil on medium heat in a medium-sized heavy-bottomed pan. When the oil is hot, add the vermicelli and stir till they begin to change colour a bit, around 3 minutes.
Ask the hotline about this step!Add the rice, hot water, salt. Cover pot with a tea towel and lid.
Ask the hotline about this step!Turn the heat to low and allow the rice to cook for 18 minutes. (If you are using an electric burner, you could transfer the pot to a new burner- sometimes the coil takes too much time to cool down, burning the rice in the process).
Ask the hotline about this step!Turn the heat off and let the rice rest for another 10 minutes. Decant with a wide-rimmed spatula or teacup saucer, to prevent the grains from breaking.
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