Rice Pilaf with Vermicelli

Ingredients

• •2 cups rice
• •3 tbsp butter
• •1 sugar cube
• •Salt
• •Vermicelli

Preparation

1. 1

   Soak the rice for 1–2 hours. Lightly heat the fat in a pot, add the sugar and salt, then the washed rice. Stir once or twice with a wooden spoon, add 2 cups of water and cook until the water is absorbed. Cover with a thick paper towel and lid to rest. Separately, toast the vermicelli in 2 tbsp butter, stirring constantly, until browned. To serve, press the pilaf into a mold, invert onto a plate and scatter the crisp vermicelli on top.