Place Clarified Butter or oil in a medium saucepan. Add orzo or vermicelli and stir constantly over medium heat until noodles are browned. Watch carefully, as it browns very quickly. Immediately add rice and salt. Stir for 1 minute so butter or oil will be absorbed. Add water and bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes or until water is absorbed. Gently stir rice about half way through cooking. When rice is done, give it another gentle stir. If it is sticking to the bottom of the pan, add a couple tablespoons of water. Cover and let it sit for about 10 minutes before serving. This rest period allows the rice to firm up so the grains will stay separated.
For variety, try adding different SPICE BAZAAR BLENDS to the rice while cooking. Select a blend to complement your main dish. When using blends, which have salt in them, reduce or omit the salt in the recipe.
- 1/4 c Orzo (Rosamarina)* or fine Vermicelli, broken
- 2 tbsp Clarified Butter or Oil
- 1 c Parboiled Rice (Uncle Ben’s)
- 2 1/4 c Low Salt Chicken Broth or Water
- 1/2 tsp Salt