Rice with Vermicelli (Roz b'sh'riya)

Ingredients

• 200 g (7 oz)medium-grain rice
• 60 g (2 oz)broken vermicelli
• 2 tbspoil or butter
• 450 ml (2 cups)broth
• 1 tspsalt

Method

1. Begin by selecting a medium-sized saucepan that has a lid, as this will be used to cook both the vermicelli and the rice. Place the saucepan over medium heat and add 2 tablespoons of oil or butter. Once the fat has melted and is shimmering, add 60 g (2 oz) of broken vermicelli.
2. Stir the vermicelli continuously to ensure even toasting. You'll know it's ready when the vermicelli turns a deep golden brown and gives off a nutty aroma. Be careful not to let it burn, as this will impart a bitter taste.
3. Add 200 g (7 oz) of medium-grain rice to the saucepan with the toasted vermicelli. Stir the mixture for about a minute, allowing the rice to lightly toast and absorb some of the flavors from the vermicelli and fat.
4. Pour in 450 ml (2 cups) of broth and add 1 teaspoon of salt to the saucepan. Stir briefly to combine the ingredients, then increase the heat to bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and cover the saucepan with its lid. Allow the rice and vermicelli to cook undisturbed for 18 minutes. During this time, the liquid should be absorbed, and the rice should become tender.
6. After 18 minutes, remove the saucepan from the heat but keep it covered. Let it rest for an additional 5 minutes. This resting period allows the steam to finish cooking the rice and vermicelli, ensuring a fluffy texture.
7. Finally, remove the lid and use a fork to gently fluff the rice and vermicelli mixture. The grains should be separate and tender, with the vermicelli providing a subtle contrast in texture. Serve the dish alongside stews or chicken, as is traditional in Moroccan cuisine.