Sunday, May 12, 2013

White Rice with Angel Hair

I promised a more basic version of how to cook rice, so here you are.
This rice is the perfect accompaniment to many, many dishes. You may exclude the angel hair (vermicelli) the taste will be the same. Additionally, you may alternate between sunflower oil and butter; but butter gives a distinctive aroma and flavor that will win over most crowds.


1 cup basmati rice (or any other high quality long grain)
1 tsp salt
2 tbsp angel hair
1 tbsp oil or butter
Boiled water


Heat the oil or the butter in a medium sized pot on high heat. When hot, throw in the angel hair and fry until golden. Try swirling the pot as opposed to tossing the vermicelli.

Add in the rice and toss around. Be sure to use gentle strokes as you don't want to break the grains.

Add the salt and water, mix.

Let boil rapidly for a minute or two minutes, then lower the heat considerably (medium low).

Cover the lid of the pot, as shown. This way the evaporated water doesn't condense and make the rice soggy.

Cook for 20 minutes. Uncover, fluff with a fork.

Serve hot as an accompaniment to a main meal.

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