This buttery rice pilaf dresses up all of your special occasions. No longer will you think of rice as a plain and basic staple–Armenian pilaf is a sophisticated, yet simple side dish.
What ingredients do I need for Armenian Rice Pilaf?
- Uncle Ben's Converted Rice: Listen up. This is the key ingredient and there is no substitute for it, despite all the cost-cutting more efficient varieties of white rice available.
- Vermicelli (or Fideo): Look for short-cut extra thin spaghetti-like pasta. If you can't find short-cut vermicelli, then, get the regular length vermicelli and break off an inch at a time into your pot of melted butter. In a pinch, you could also substitute pasta labeled as extra-thin spaghetti, but it might be slightly thicker.
- Chicken broth
- Slivered almonds (Optional)
How do I make Armenian Rice Pilaf?Melt butter in pot over medium heat. Pour short-cut vermicelli into pot, stirring and watching carefully to brown it without letting it burn. Stir in rice.
Meanwhile, stir 1/2 cup slivered almonds with 2 tablespoons butter in a pot and cook until golden. Top rice with almonds before you serve it. (Omit this last step if desired.)
Armenian Rice Pilaf
Buttery rice pilaf is the perfect accompaniment to your special dinners but is simple enough for any day!
2 cups Uncle Ben's converted rice
1 stick of butter
3/4 cup short-cut vermicelli or fideo
5 cups chicken broth
2 teaspoons salt
2 teaspoons butter (Optional)
1/2 cup almonds, slivered (Optional)
Melt butter in pot. Pour vermicelli into pot. Slowly stir and watch the vermicelli carefully so it will brown but not burn. Stir in rice.
Warm chicken broth in a separate pot, then add liquid to rice.
Add 2 level teaspoons of salt or less. Bring to boil, then turn to very low, cover and simmer for 25 minutes. Don't stir it while simmering. Then check and see if liquid has cooked out.
If desired, make topping. Stir 1/2 cup slivered almonds with 2 tablespoons butter in a pot and cook until golden. Top rice with almonds before you serve it.