Simple and easy no fuss recipe for rice with vermicelli. No rinsing, no soaking recipe for a quick, easy and fluffy rice each time.
- 2 cups (390g) basmati rice., not rinsed. Note1
- 1 cup (100g) vermicelli pasta.
- 2 Tablespoons ghee. Note2
- 1 Tablespoon olive oil.
- 3/4 teaspoon salt or to your liking.
- 3 1/4 cup tap water. Note3
In a medium pot over medium heat, add ghee and olive oil. Wait for ghee to melt.
Add vermicelli pasta and keep stirring until it turns golden brown.
Add rice and keep stirring until all rice granules well coated with fat.
Add salt and mix then pour water over. Note4
Bring the mixture to a full boil.
Reduce heat to low, cover and let it cook for 13-15 minutes.
Remove from heat and let it steam for 5-10 minutes.
Remove cover, fluff with a spatula and do not use a fork. Note5
Serve as a side with your favorite main dish.
Note1: If you wash your rice reduce water by 1/4 cup.
Note2: I love using ghee for an authentic Middle Eastern flavor, you can use butter instead.
Note3: some people use chicken stock for their rice instead of water as it gives more flavor. For me, I am used to rice this way with only water.
Note4: Add salt to the rice before pouring in water. This helps the rice absorb salt evenly. Do not add salt after the rice is cooked, rice will be salty.
Note5: Use a rubber spatula to fluff the rice not a fork. This is a trick I have read recently.
Leftover and freezing directions:
This rice freezes beautifully for about a month. When ready to use take it out, cover, and microwave for 2 minutes. You can also thaw it, then mix it with a little water in a pot and reheat on stovetop. Leftovers can be kept in the fridge for up to a week in a clean container. Reheat the same way with a little water on the stovetop or for 1 minute in the microwave.
Please check the nutrition disclaimer policy.
Vitamins are in percentage value. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The no rinse, no soak method was inspired by this post.
Calories: 339.6kcal | Carbohydrates: 60.3g | Protein: 6g | Fat: 7.6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Cholesterol: 10mg | Sodium: 35.9mg | Fiber: 0.6g | Sugar: 0.6g | Iron: 13.6mg