Vermicelli Rice

Pearly rice grains that separate perfectly, mixed with vermicelli browned in hazelnut butter. A toasted cereal aroma escapes the pot as soon as you lift the lid.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 534
• Protein: 13 g
• Carbs: 97 g
• Fat: 10 g

Ingredients

• 400 g White rice ( well rinsed )
• 100 g Capellini (angel hair) ( broken into 2cm segments )
• 40 g Minimum butter sweet
• 750 ml Mineral water
• 1 tsp Gray sea salt
• 750 ml Chicken broth ( hot )

Instructions

1. Rice preparation

   Put the rice in a large bowl. Rinse with cold water several times, stirring by hand until the water is perfectly clear. Drain carefully.

2. Browning the vermicelli

   Melt the butter in a skillet over medium heat. Add the broken capellini. Stir constantly until they take on a beautiful amber color, like light caramel.

3. Coating the rice

   Add the drained rice to the skillet. Mix so that each grain is well coated with butter. The rice should become translucent on the edges, which is called 'nacrer'.

4. Steaming

   Pour in the chicken broth and salt. Bring to a boil. At the first large bubbles, cover tightly and lower the heat to minimum. Cook for 15 minutes without ever lifting the lid.

5. Resting the grain

   Turn off the heat. Place a clean cloth between the pot and the lid. Let rest for 10 minutes. The cloth absorbs moisture and makes the rice airy. Fluff with a fork before serving.

Chef's tips

• Rinsing the rice is the most important step to remove starch and prevent sticking.
• Never lift the lid during cooking, you would lose the steam necessary for the grain to fluff up.

Storage

Keeps for 3 days in the fridge. To reheat, add a small splash of water to the pan and cover to recreate steam.