Israeli Rice with Crispy Noodles
Yield 10 servings
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Description
Simple yet has that perfect balance of texture and flavor that keeps everyone coming back for more. Kosher, Pareve, Vegan
Ingredients
- 2 cups long or medium-grain rice like Basmati or Jasmin
- 4 cups broken angel hair pasta/Vermicelli noodles/Manischewitz egg noodles fine homestyle
- 2 Tablespoons olive oil
- 3 cups of water optional chicken/vegetable broth
- 1 Teaspoon salt or more, depending on your preference
- A pinch black pepper
Instructions
- Wash the rice under running water until the water runs clear to get rid of the starch.
- Heat the olive oil over medium heat in a pot. When the oil is hot, add the noodles.
- Stir continuously until the noodles turn golden brown (watch closely as they can burn quickly) 3-5 minutes.
- Add the rinsed and drained rice to the pot, along with the salt and pepper. Stir for about a minute, until well combined with the noodles.
- Add 3 cups of water, cover, and bring it to a boil.
- Lower the heat to the lowest setting possible. Cook for 10-12 minutes until water is absorbed.
- Remove the pot from the heat, but don’t remove the lid. Leave the pot undisturbed for another 10-15 minutes.
- Finally, remove the lid and fluff the rice with a fork before serving.