Ok, so this rice is like, how can I put it, a great start to any meal. Its perfectly reliable, wont let you down and if your cooking for a dinner party wont get you sweating about whether it will be slightly mushy or over/undercooked. The one thing it will be is delicious and versatile, so save this recipe and add it to any dish you like, perfect with spinach, peas, green beans, mince meat and so much more.
So lets keep it as simple and rewarding as the rice and get straight to it. As always here's your shopping list:
Ingredients
500g Vermicelli
250g Egyptian Rice or Pudding Rice (pudding rice is sold in most supermarkets)
Salt
Sunflower Oil
Method:
1. Add in enough oil to lightly cover the bottom of your non stick pot, add in all the Vermicelli, slowly toast the Vermicelli until medium to dark brown, you must stir at all times and do not allow to burn.
2. Add in the pudding rice in cups, it should be two cups of rice roughly, add in the salt to taste and boiling water.
For the water I would recommend, 1.5 cups of water per cup of rice and a half cup of water for all the vermicelli.
3. Place the rice on the hob and allow to simmer on a medium heat until all the water appears to have gone, mix the rice once more and then lower the heat to a low heat and allow to gently cook with the lid on for twenty minutes.
4. This should now be cooked, try the rice, if its not quite soft, add a splash of water and cover and cook for a further five minutes or until soft and cooked through.
Enjoy !!!