- 2 cups medium-grain rice (like this one, not quick cook or partially cooked rice)
- 1 cup broken vermicelli pasta
- 2 1/2 tbsp olive oil
- 1/2 cup toasted pine nuts, optional for garnish
- Rinse the rice well then place it in a medium bowl and cover with water. Soak for 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).
- Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.
- Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.
- Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.
- Transfer to a serving platter and top with the toasted pine nuts. Enjoy!