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Categories:Viewed: 48 - Published at: 5 years ago
Ingredients
- 1 c. long grain rice
- 1/2 c. vermicelli noodles
- 1/8 lb. butter (1/2 bar)
- 1 can (13 3/4 oz.) or 2 c. beef bouillon (2 cubes plus 2 c. water)
- salt to taste
Method
- Melt butter in shallow pan.
- Break up vermicelli into pieces and fry in butter until slightly brown, stirring constantly.
- Wash and drain rice well, then add to vermicelli and saute together for a few minutes (keep stirring), then add boiling broth and salt; cover and cook on low fire for 20 minutes.
- When water is all absorbed and rice is soft, take off fire.
- Let rest for 15 to 20 minutes before serving.
- Stir once more with fork.
- (Serves 4.)
