Pilaf with Noodles
This is the king of rice with vermicelli noodles. Served at every dinner party and family dinner – formal or casual.
Pilaf with Noodles
Rice with fried noodles
Ingredients
- 3 cups long grain rice
- 250 grams vermicelli
- 1 tablespoon ghee (or butter)
- 1 teaspoon cooking salt
- 8 cups chicken stock (very hot)
Instructions
- I don’t wash rice but if you feel the need to wash your rice, use about 1/4 to 1/2 cup less water.
- Melt ghee in a large pot. Break up noodles to around 2cm lengths.1 tablespoon ghee, 250 grams vermicelli
- Add noodles to melted ghee and stir on medium to high heat until darkish golden brown. Add rice and stir for another couple of minutes.3 cups long grain rice
- Add chicken stock and salt and stir until boiling.1 teaspoon cooking salt, 8 cups chicken stock
- Reduce heat to low, cover and simmer for about 20 minutes. Do not stir. Rice is cooked when all the water has been absorbed and steam holes or vents have formed. If you stir the rice part way through the steam vents will be less noticeable.
- Remove from heat and without disturbing, leave covered and allow to stand for 10 minutes before serving.
Nutrition
Calories: 249kcalCarbohydrates: 45gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 332mgPotassium: 210mgFibre: 1gSugar: 2gVitamin A: 4IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
