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1 cup uncooked extra-long-grain white rice
Soak rice in 3 cups of warm water with 1 teaspoon of salt for 20 minutes, then drain.
Heat the oil in a medium-size frying pan. Fry the almonds carefully, stirring until they are golden brown. Be very careful as they can brown quickly. Remove from the oil and let cool and drain on paper towels. Reserve the oil.
In a medium saucepan heat margarine or butter and 2 tablespoons of reserved oil. Sauté the vermicelli, stirring, until golden brown. Add broth, salt and pepper to taste, and bring to a boil. Add the rice, reduce heat to simmer, and cook, covered, for 15 to 20 minutes or until all broth is absorbed. Remove from the heat.
Place two layers of paper towels on the rice, cover, and let stand 10 to 15 minutes. Uncover and mix well.
Place the almonds on the bottom of a 4- to 5-cup Pyrex bowl. Place rice on the almonds and lightly flatten with a wooden spoon. Let it rest a couple of minutes then turn upside down on a serving dish.
Posted by Sheilah Kaufmann
Nutritional Info Per Serving: N/A
Salt
3/4 cup vegetable oil for frying almonds
1/2 cup blanched whole almonds
3 tablespoons margarine
1/4 cup broken vermicelli
2 cups chicken broth or vegetarian kind
Freshly ground pepper