Ingredients
- 2 cups long-grain white rice
- 1 1/2 tablespoons olive oil
- 1/2 cup vermicelli pasta broken into small pieces
- 1/4 teaspoon salt plus more, to taste
- Pinch of cinnamon optional
- 4 cups water
- Fresh parsley chopped, optional garnish
Instructions
- Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Drain well.
- Heat the olive oil in a medium pot over medium heat. Add the vermicelli pasta and stir constantly until it turns a deep golden brown. Be careful not to burn it.
- Add the drained rice to the pot and stir to coat evenly in oil. Sprinkle with salt and a dash of cinnamon, if using.
- Pour 4 cups of water over the rice mixture. Bring to a full boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and garnish with chopped parsley if desired.
