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Categories:Viewed: 84 - Published at: 8 years ago
Ingredients
- 1 Tbsp. oleo or yellow Crisco
- 1/4 c. vermicelli or angel hair pasta
- 1 c. regular rice (not quick cooking)
- 2 c. water
- 2 chicken bouillon cubes
Method
- Melt oleo in 1 1/2-quart saucepan.
- Snap vermicelli into pieces about 1-inch long.
- Add to saucepan and fry until medium to dark brown.
- Add rice and saute until medium to dark brown.
- Add rice and saute until rice turns opaque.
- (Skip this step if using converted rice.)
- Add the water and bouillon cubes and bring to boil.
- Cover and simmer over low heat for 18 to 20 minutes.
- Fluff with fork and serve.
- Serves 4 to 6.
