Lebanese Vermicelli Rice

Ingredients

• 2 cups Long-grain white rice (Basmati or Jasmine)
• 0.5 cup Vermicelli pasta (broken into 1-inch pieces)
• 2 tablespoons Unsalted butter
• 1 tablespoon Extra virgin olive oil
• 3.5 cups Boiling water
• 1.5 teaspoons Sea salt
• 1 pinch Ground cinnamon(optional)
• 2 tablespoons Toasted pine nuts(optional)

Instructions

1. 1

   Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

2. 2

   Soak the rinsed rice in a bowl of warm water for 15 minutes, then drain thoroughly.

3. 3

   In a medium pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.

4. 4

   Add the broken vermicelli noodles to the pot and stir constantly until they turn a deep golden brown color.

5. 5

   Add the drained rice to the pot and stir for 2 minutes to coat every grain in the butter and oil mixture.

6. 6

   Pour in the boiling water and add salt, stirring once to combine, then bring the mixture back to a boil.

7. 7

   Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15 to 18 minutes.

8. 8

   Remove from heat and let the rice sit covered for 10 minutes before fluffing gently with a fork and serving.