This makes a small batch, enough for four people. Or two if you’re really big eaters I guess. If you double the recipe, it will take longer to cook. If you make a huge batch, you have to cut down on the amount of liquid. Can’t help you there.
For pilaf, I use good old Uncle Ben’s in a box. I have nice jasmine rice on hand that I use when I’m making plain steamed rice. But for pilaf, I stick with Uncle Ben. Just make sure you don’t get the instant variety!
2 Tablespoons butter
1/3 cup vermicelli, broken into small pieces
2/3 cup long grain white rice
1 can low salt chicken broth
1 Tablespoon chicken bouillon
Put your measuring cup into your pan, then break up your vermicelli. That way pieces don’t go flying everywhere. You’ll probably end up with a little more than 1/3 cup with all the extra pieces lying around the pot but that’s fine. More is better than less.
Cook the vermicelli in butter until golden brown.
Add all of the remaining ingredients, give it a stir and let it heat up until it starts to simmer. Then reduce the heat to low, cover, and let it simmer for about 20 minutes. Don’t keep peeking and poking at it. Just let it go.