6-8 Servings

INGREDIENTS

• ¼ cup clarified butter
• 1 cup vermicelli pasta (Italian semolina pasta)
• 2 cups white basmati rice, presoaked, rinsed and drained
• 4 cups water
• Sea salt

INSTRUCTIONS

1. Break apart the vermicelli into small pieces.
2. In a heavy-bottomed pot, heat the butter and sauté the vermicelli until golden brown.
3. Stir in the drained rice and stir for 1 minute to coat each grain.
4. Pour in the water and add salt.
5. Allow the mixture to come to a boil, then reduce the heat to a simmer.
6. Cover the pot and leave to cook for approximately 15 minutes until all of the water is absorbed and the rice is cooked.
7. Turn off the heat and keep covered until ready to serve.