Armenian-Style Pilaf - long grain white rice

Method

• Place the rice in a large bowl and add cold water to cover.
• Swish the rice around; drain.
• Repeat two more times or until the water is clear.
• Drain in a strainer and let stand until ready to cook.
• Melt the butter in a large wide saucepan or deep skillet over medium-low heat.
• Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.
• Meanwhile, bring the broth to a simmer in a medium saucepan.
• Add the rice and currants to the pasta; stir to blend.
• Add the hot broth and salt to taste.
• Heat to a boil; stir once.
• Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes.
• Let stand, covered, off the heat for 10 minutes before serving.