Auntie'S Armenian Rice Pilaf

1. 1

   In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.

2. 2

   Add vermicelli noodles and saute until dark and reddish in color.

3. 3

   Stir in rice and saute in butter until rice is fragrant and nutty in aroma.

4. 4

   Raise heat to medium-high; pour in boiling chicken broth and stir.

5. 5

   Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.

6. 6

   Cover and bring to a boil.

7. 7

   Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.

8. 8

   After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.

9. 9

   When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.

10. 10

    After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.