LEBANESE RICE WITH VERMICELLI

Lebanese Rice with Vermicelli image

Number Of Ingredients 6

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1 cup Long grain or medium grain rice
1/2 cup Broken vermichelli pasta
1/4 cup Toasted pine nuts
1 tablespoon Olive oil
3 cups Water
1 teaspoons Salt

Steps:

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.
In a medium non-stick cooking pot, heat the olive oil 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).
Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
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.
Transfer to a serving platter and top with the toasted pine nuts. Enjoy!
1. You must rinse the rice to get rid of excess starch which causes rice to be sticky (Lebanese rice is not meant to be sticky). Then soak the rice in plenty of water for 15-20 minutes or until you can break one grain of rice by pressing it between your index finger and your thumb. 2.toasting the vermicelli in EVOO as a first step is what gives this rice great flavor. Do not skip this step. 3. If you can at all help it, let the rice rest for 5 to 10 minutes before serving.