Buttery Rice with Vermicelli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Soaking and scrubbing the rice creates fluffy, non-sticky rice. Ingredients:
2 cups uncooked long-grain rice |
1/4 cup butter or margarine |
2 ounces (about 1/2 cup) uncooked vermicelli, broken into 2-inch pieces |
3 cups fat-free chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
almond-raisin butter |
Directions:
1. Combine rice and water to cover in a large bowl. Scrub rice with hands; drain. Repeat procedure 4 times or until water is no longer cloudy. Soak rice in water to cover 3 hours; drain.
2. Melt butter in a 4-quart saucepan over medium-high heat; add pasta, and saute 5 minutes or until golden.
3. Add rice; cook, stirring constantly, 1 minute. Stir in broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Spoon into a serving dish. Drizzle with Almond-Raisin Butter.
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