Serving Size
1 bowl
Prep Time
20 minutes
Cook Time
18 minutes
Wait Time
10 minutes
Total Time
38 minutes
Ingredients
- 2 tablespoons ghee or clarified butter
- ⅓ cup whole wheat vermicelli
- 1 cup long grain rice, basmati or jasmine rice
- 1 ½ cups water
- ½ tsp Garam Masala Add to Cart
- Salt to taste
Instructions
- Rinse the rice until the water runs clear, then strain it well. Soak the rice in fresh water for at least 20 mins
- Melt the ghee or clarified butter in a medium pot over medium high heat and add the vermicelli. Stir frequently, toasting the vermicelli until it becomes a deep golden brown.
- Add the strained rice to the vermicelli and stir together constantly for about one minute, until the rice is fragrant.
- Carefully add the water as it may bubble and splatter a bit. Add the salt then stir to combine.
- Let the water come to a boil, then cover with a lid, reduce the heat to the lowest setting, and let the rice cook for 18 minutes. Once it’s done, leave it covered for an additional 10 minutes before serving.
- Fluff the rice with a fork and fold in the Garam Masala before serving.
