Rice with Vermicelli

 

Updated post.

This is quite honestly the best rice dish in the world.

Soft yet crispy, Papa G’s rice with vermicelli is crunchy and light, making for the perfect side dish or base for lots of dishes. I make mine vegan.

 

rice with vermicelli
Photograph © Yorkshire Camera.

Ingredients:

  • 100g rice
  • 50g unsalted butter/ dairy free spread
  • 25g vermicelli broken into small pieces
  • 200ml chicken stock or water
  • 1/2 teaspoon salt

Method:

Wash the rice in a deep bowl over cold water a few times until all the starch has gone. Drain and keep aside.

Melt the butter in a heavy saucepan over a low heat. Add the vermicelli and cook for 4-5 minutes until it becomes very dark brown. Add the rice and cook for 1-2 minutes. Pour in the stock or water. This should always be double the volume of rice. Add the salt and stir well with a wooden spoon.

Heat rice over a high heat until it boils, cover the saucepan tight with a lid down and simmer for 20-15 minutes or until all the liquid has absorbed the rice. Serve with a main course.

Recipe ©George Psarias.

 

 

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69 Responses

  1. Natalie

    It is delicious! I thought I was stuffed at the restaurant yesterday, but then tried the rice and couldn’t stop spooning it in! Thanks, will definitely be doing this at home! X

    Reply
  2. K's Mum

    In the Philippines, we love rice and eat rice with almost everything. I haven’t tried cooking rice this way though so I am very excited to try. 🙂

    Reply
  3. Mandy

    We can’t get enough rice around here so I’ll definitely add this to the must try list! #TastyTuesdays

    Reply
    • honestmum

      So pleased, he does more complex fare too but I personally prefer the quick, easy and of course, always tasty dishes x

      Reply
  4. Luisa Jeory

    I’m new to the linky world so hope I’ve followed your instructions correctly lovely!! This dish looks sooooo good – as all your food always does!!
    Thank you
    Luisa
    http://www.astylishsomething.com

    Reply
  5. Fiona @ Free Range Chick

    Vicki, I’m having a carby moment and this post isn’t helping me. I basically want to go out and make this right now. I was toying with the idea of tossing the laptop aside and heading to the shops for some late-night grocery action anyway, so who knows, maybe I will, and maybe I’ll return with some vermicelli and rice. That crazy streak in me is strongly urging me to do it. Nom nom nom nom nom… xx

    Reply
  6. Stephanie

    Looks yum, and so often rice is just plain rice here – I must try and jazz it up some more sometimes! I remember relying on rice in the hotel I stayed in Havana Cuba, as it was one of the only things that looked edible when I was there almost fifteen years ago! Thanks for hosting x

    Reply
  7. jenny

    Oh I must try this looks scrumptious and I love rice anyway. Traveling around tasting rice around the world sounds amazing. Thanks for hosting my lovely.

    Reply
  8. Lisa@intotheglade

    That looks gorgeous! It would be really versatile too, great for barbecues, buffet parties or picnics. Thank you for sharing and thank you for hosting xx

    Reply
  9. Mel

    I can’t see the photo (my broadband has been painfully slow today), but reading the recipe makes me want to eat rice! I will definitely be trying it.

    Reply

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