Rice Pilaf ala Sarkissian by Pattie Sue Knapp

Rice Pilaf

ala Sarkissian

Homemade chicken stock is best but you can use canned. Meds Mama says it can't be real pilaf unless you use real butter.

Preparation: 40 minutes Heirloom Recipe
Serves 6 to 8 persons Meds Mama Sarkisian/Pattie Knapp
  • 2 cups long-grain white rice
  • ½ stick butter
  • 1 cup vermicelli -- broken small pieces
  • 4 cups chicken stock
  • 1/2 teaspoon salt
  1. Melt the butter in 4-quart pot. Add vermicelli and sauté until light brown. Add ½ to ¾ cup of water to the vermicelli.
  2. Continue to cook until the water is absorbed and the vermicelli is tender. Add the chicken stock and bring to a boil.
  3. Add rice; cover and simmer for 20 minutes. If you want fluffy rice, don't peek or it will get lumpy.

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Latest revision done September 2014
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