Armenian Rice Pilaf with Toasted Vermicelli

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Ingredients for 49 servings

• 360 ml unsalted butter
• 965 ml fine vermicelli, broken into 1-inch pieces
• 2.9 liters long-grain white rice
• 5.8 liters chicken broth, hot
• 30 ml kosher salt

1. Step 1 of 5

   Melt the butter in the saucepan over medium heat. Add the vermicelli and stir constantly 2 to 3 minutes, until evenly deep golden. Watch it closely; it goes from golden to burnt quickly.

2. Step 2 of 5

   Add the rice and stir 1 minute to coat every grain in butter.

3. Step 3 of 5

   Pour in the hot broth and salt, stir once and bring to a boil.

4. Step 4 of 5

   Cover tightly, turn the heat to low and cook 18 minutes without lifting the lid.

5. Step 5 of 5

   Turn off the heat, lay a clean towel under the lid and let it rest 10 minutes. Fluff with a fork.