Rice with Vermicelli

👨‍🍳 Method

1. 1
   Rinse the rice in cold water until the water runs clear and drain.

   Colander

   💡Rinsing removes the starch from the surface of the grains: the rice comes out fluffy and separate, not sticky.
2. 2
   Heat the fat in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the noodles and fry 3–4 minutes, stirring, until golden brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the rice and the turmeric and cinnamon and stir 2 minutes, until all the grains are coated in fat.
5. 5
   Add the chicken stock, season with salt and black pepper and bring to a boil.

   Stove
6. 6
   Turn down to low, cover and simmer 18 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7. 7
   Turn off the heat and leave covered 10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
8. 8
   Gently fluff with a fork and serve.