Place Clarified Butter or oil in a medium saucepan. Add orzo or
vermicelli and stir constantly over medium heat until noodles are
browned. Watch carefully, as it browns very quickly. Immediately add
rice and salt. Stir for 1 minute so butter or oil will be absorbed. Add
water and bring to a boil. Reduce heat and simmer, covered, for 20 to
30 minutes or until water is absorbed. Gently stir rice about half way
through cooking. When rice is done, give it another gentle stir. If it is
sticking to the bottom of the pan, add a couple tablespoons of water.
Cover and let it sit for about 10 minutes before serving. This rest period
allows the rice to firm up so the grains will stay separated.
For variety, try adding different SPICE BAZAAR BLENDS to the rice while
cooking. Select a blend to complement your main dish. When using
blends, which have salt in them, reduce or omit the salt in the recipe.
Makes 3 1/2 cups
Category
GRAINS AND POTATOES
Salt
Servings
Author
- 1/4 cup orzo (rosamarina)* or fine vermicelli, broken 2 Tbsp Clarified Butter (page 159) or oil 1 cup parboiled rice (Uncle Ben’s®) 2 1/4 cups low-salt chicken broth or water 1/2 tsp salt