Best Homemade Rice Pilaf

Mixture of rice and vermicelli slightly browned with a buttery flavor. I love this with ribs, salmon, or barbecued chicken. This recipe is from my mother-in-law, takes about 1/2 hour to prepare, and you need 2 sauce pans. Don't sub with brown rice because it doesn't taste as good. You can cut the butter a little if you want but the more you reduce butter the drier the rice. Use real butter! I suggest make it as is written the first time around.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

•  chicken broth, - 2 ea 14 1/2oz cans
•  long grain white rice, - 14 oz (just fill 1 empty broth can to measure)
•  butter - 3/4  stick
•  vermicelli (7-8 oz broken up, I measure by using 1/2 empty broth can)

Directions

1. In a small sauce pan bring the broth to a boil.
2. Meanwhile, in a large or tall sauce pan melt the butter on med-high heat. Before all of it melts, add rice and vermicelli, stirring constantly to prevent burning. You just want a little browning for color. Grab the pot with the boiling broth and pour it into the rice mixture. It bubbles like crazy! Turn the heat down to med-low, give it a final stir, cover with tight fitting lid, and simmer for 25 minutes. Yum.