Equipment
Ingredients
Rice and Pasta
- 200 g long-grain white rice, rinsed well and drained
- 50 g vermicelli pasta, broken into 2cm pieces
Fats and Liquids
- 30 g unsalted butter
- 15 ml olive oil
- 450 ml vegetable broth, hot
Seasonings and Herbs
- 5 g salt
- 5 g lemon zest, finely grated
- 15 ml lemon juice, freshly squeezed
- 15 g fresh parsley, finely chopped
- 5 g fresh mint, finely chopped
Nutrition (per serving)
Method
Place the rice in a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. Drain well and set aside.
In a medium saucepan, melt the butter with the olive oil over medium heat. Add the broken vermicelli pasta and stir continuously with a wooden spoon until it toasts to a deep golden brown color.
Immediately add the well-drained rice to the saucepan. Stir continuously for 1 minute to coat the rice grains in the fat and halt the browning of the vermicelli.
Pour in the hot vegetable broth and add the salt. Stir briefly and bring the mixture to a rapid boil.
Once boiling, reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and simmer gently until all the liquid has been absorbed and the rice is tender.
Remove the saucepan from the heat. Do not remove the lid. Let the rice rest, undisturbed, for 5 minutes to allow the steam to finish cooking the grains and equalize moisture.
Remove the lid and fluff the rice gently with a fork. Fold in the lemon zest, lemon juice, chopped parsley, and chopped mint. Serve immediately.
Chef's Notes
- Rinsing the rice is non-negotiable. It removes excess surface starch, ensuring the final dish is fluffy and individual grains remain separate.
- Using a mix of butter and olive oil provides the rich flavor of dairy while the oil raises the smoke point, preventing the butter solids from burning while toasting the pasta.
- For the brightest flavor, fold the fresh herbs and lemon juice in at the very end. Cooking them will mute their vibrant notes and turn the herbs an unappealing dark green.
- Placing a clean kitchen towel between the saucepan and the lid during the resting phase will absorb condensation, preventing it from dripping back down and making the rice soggy.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in portions. Texture of herbs will soften upon thawing.
Reheating: Microwave with a splash of water, or heat gently on the stovetop.
