Noodle Rice is a wonderful side that complements a variety of dishes, particularly Ablama. If you want to mix things up a bit, heat up some Hashwi and add it to your rice. Gail also recommends trying it mixed with Tabbouleh!
NOODLE RICE
Ingredients
- 2 TBL clarified butter (ghee or olive oil may be used as substitutes)
- ½ cup dry vermicelli, crushed
- 2 cups Uncle Ben’s converted (parboiled) rice
- 4 ¼ cups water
- ½ tsp salt
- ½ tsp ground white pepper
Directions:
Put butter and crushed vermicelli into a pot and stir over medium-high heat until vermicelli has browned. Pour water and rice into the pot with the vermicelli and add salt. Turn up the heat to bring the mixture to a boil, then turn down to a simmer and continue to cook until all of the water is absorbed. Serve immediately or keep refrigerated for up to 5 days.
Alternate method: Once the noodles are browned, transfer the noodles and butter into a bowl and mix in the rice, water, and seasonings. Transfer entire mixture to a rice cooker and cook according to the equipment’s instructions.
