Vermicelli Rice
Ingredients
- 400 gWhite rice (well rinsed)
- 100 gCapellini (angel hair) (broken into 2cm segments)
- 40 gUnsalted butter
- 750 mlMineral water
- 1 tspGray sea salt
- 750 mlChicken broth (hot)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. To reheat, add a small splash of water to the pan and cover to recreate steam.
