Ingredients:

  • 2 cups long-grain white rice
  • 0.5 cup broken vermicelli pasta
  • 2 tbsp ghee
  • 3.5 cups boiling water
  • 1.5 tsp sea salt

Instructions:

  1. Place the 2 cups long grain white rice in a fine mesh strainer and wash under cold water for 2-3 minutes. This removes excess starch for better separation.
  2. Heat the 2 tbsp ghee in a heavy-bottomed pot over medium heat until shimmering and fragrant. Add the 0.5 cup broken vermicelli pieces and stir constantly until they reach a deep, reddish amber brown.
  3. Add the drained rice to the pot. Stir for 2 minutes to coat every grain of rice and pasta in the fat; this 'Starch-Shielding' prevents the grains from sticking.
  4. Pour in the 3.5 cups boiling water and add the 1.5 tsp sea salt. Bring to a quick boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 20 minutes.
  5. Remove the pot from the heat. Place a clean kitchen towel between the pot and the lid to catch excess moisture, and let it rest for 10 minutes. Fluff with a fork before serving.