Tim’s Mom’s Rice

What follows is a new recipe from my much neglected website www.singledadcookbook.co.uk

I used to hate cooking rice. My mom made great rice but of course being a boy I never learned how she did it. My brother – who is a great cook – swears by his electronic rice cooking pot but my kitchen just can’t handle another appliance. (It so cramped even the mice are hunchbacked.) So I have been reduced to using boil in a bag rice or even more embarrassing, the expensive microwavable stuff that zaps a couple of pennies worth of precooked rice in two minutes.

Then I went to dinner at my neighbour Tim’s house. Tim’s mom is a Greek and Tim actually learned how to cook rice from her. It is simple, delicious and foolproof.

So go out and buy some rice. Everybody around here uses Basmati rice but this recipe works with American long grain as well. While your at the supermarket get some chicken Oxo cubes (bullion cubes for you Americans) and a packet of dry vermicelli.

Whoo I hear you say – I thought we were cooking rice not pasta – wait for it – this is cool.

Tim’s Mom’s Rice

½ a nest of crushed toasted vermachellie

1 cup of rice

2 cups of water

1 chicken bullion (oxo) cube

The vermicelli I buy comes in individual nests. Take one of the nests and crunch it up as small as you can – I scrunch it by hand into a large bowl and then crunch it down further with the back of a big spoon. Next put some heat under a dry frying pan (no oil or nothing) and then toast the crunched pasta. Keep it moving in the pan until it’s just brown and then pour it out. I probably use half a nest each time but I’m not sure because I usually toast the whole packet of vermicelli and keep it in a jar ready for when I feel like rice.

Next in a fine strainer, wash a cup of rice. Tim says it removes all of the glutens- I don‘t know what it does but I’m not arguing. Put one cup of rice into a saucepan with two cups of water with a crumbled chicken bullion cube in it. Then liberally add the toasted vermicelli and bring to a boil. Cover and simmer on the lowest heat possible for 18 minutes. Turn off the heat and let it sit for a five minutes before serving. I’m telling you it’ll be perfect. It’s like a miracle.

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