Armenian Rice Pilaf with Toasted Vermicelli

We may earn a commission when you buy through links on this page.

Ingredients for 60 servings

• 445 ml unsalted butter
• 1.18 liters fine vermicelli, broken into 1-inch pieces
• 3.55 liters long-grain white rice
• 7.1 liters chicken broth, hot
• 37 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.