Zapappy

Name: Lebanese Vermicelli Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Lebanese
Ingredients: 2 cups, Use aged white basmati rice for firm, separate grains.; 4 tbsp, Unsalted butter permits precise seasoning while providing the fat needed to brown the vermicelli.; 1/2 cup, Use fine wheat vermicelli broken into roughly 1-inch pieces.; 2 3/4 cups, Measure before boiling and keep hot until it is added to the rice.; 2 tsp, Diamond Crystal kosher salt.

Cooking

Ingredients

Rice pilaf

2 cups, Use aged white basmati rice for firm, separate grains.
4 tbsp, Unsalted butter permits precise seasoning while providing the fat needed to brown the vermicelli.
1/2 cup, Use fine wheat vermicelli broken into roughly 1-inch pieces.
2 3/4 cups, Measure before boiling and keep hot until it is added to the rice.
2 tsp, Diamond Crystal kosher salt.

Directions

Rinse and soak the rice

Put the aged basmati rice in a {{tool:mixing-bowl}} and cover generously with cool water. Gently swish it with your fingers, drain, and repeat four to six times, until the water is only faintly cloudy. Cover again with cool water and soak for 20 minutes.
Drain the rice in a {{tool:fine-mesh-sieve}}. Let it stand for 5 minutes, shaking the sieve once or twice, so excess surface water drains away.

Toast the vermicelli

While the rice drains, bring the measured 2 3/4 cups water to a boil in a {{tool:saucepan}} and keep it hot.
Melt the unsalted butter in a heavy 3- to 4-quart {{tool:heavy-saucepan}} over medium heat. Add the fine vermicelli and cook for 4 to 7 minutes, stirring almost constantly with a {{tool:wooden-spoon}}. Reduce the heat if necessary so it colors evenly. It is ready when nearly every piece is deep chestnut-gold and smells distinctly nutty; pale vermicelli will taste flat, while blackened pieces will taste bitter.
Add the drained rice. Fold gently for 1 to 2 minutes, until the grains are glossy with butter and the vermicelli is evenly distributed.

Simmer and steam

Carefully pour in the hot water—it will bubble vigorously—then add the kosher salt and stir once to distribute it. Bring to a full boil over medium-high heat.
As soon as the surface boils evenly, cover the pan with a tight-fitting {{tool:lid}} and reduce the heat to its lowest setting. Cook undisturbed for 15 minutes. Do not lift the lid or stir.
Remove the pan from the heat without uncovering it. Let the rice steam for 10 minutes.
Uncover and test a grain from the center: it should be tender throughout, with no hard or chalky core, and the bottom of the pan should be dry. Gently fluff from the edges toward the center with a {{tool:fork}}, separating the grains without crushing them. Serve hot.