Ingredient!
2 cups of medium grain rice (like this one, not quick cook or partially cooked rice)
Water
1 cup of broken vermicelli pasta
2 1/2 tablespoons of olive oil
Salt
1/2 cup roasted pines, optional for garnish
Preparation!
Rinse the rice well and place in a medium bowl and cover with water. Soft for 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Empty well.
Heat medium-high olive oil in a medium, non-stick cooking pot. Add vermicelli and stir continuously to cut it evenly. Vermicelli should turn a fine golden brown, but be careful not to over-brown or burn it (if it burns, throw the vermicelli away and start again).
Add the rice and continue to stir so the rice will be well coated with olive oil. Season with salt.
Now add 3 1/2 cups of water and bring to a boil until the water reduces significantly. Turn the heat to low and cover.
Cook for 15-20 minutes on low. When fully cooked, turn off the heat and leave the rice undisturbed in the cooking pot for 10-15 minutes, then uncovered and fluffed with a fork.