Vermicelli Rice
- serves 4 1¼ cups basmati rice
- 2/3 cup filini or broken vermicelli nests
- 2 tablespoons butter
- about 2 cups boiling water
- salt
Instructions:
Vermicelli Rice  is the everyday rice that accompanies stews, stuffed vegetables, and grills in Lebanon.
- Wash the rice briefly in cold water, pour into a strainer and then rinse under cold running water, and drain. Toast the filini, or broken vermicelli, in a dry frying pan over medium heat or in a tray under the broiler until they are lightly browned, stirring so that they brown evenly. Watch them, as they brown very quickly.
- Heat the butter in a saucepan over medium heat, add the rice, and stir until the grains are coated. Pour in the boiling water, add the browned vermicelli and some salt, and stir well. Simmer, covered, over low heat until the rice is tender and the water absorbed. Some brands of basmati now cook in only 10 minutes while others can take up to 20 minutes, so be sure to read the instructions on the package and be ready to turn off the heat after 10 minutes.