Ingredients:
1 cup (185g) long-grain white rice
3 Tbsp (42g) unsalted butter
3/4 cup vermicelli pasta, broken into 1″ pieces, or 1/2 cup of small pasta like orzo
2 cups (480ml) chicken stock
1 tsp (3g) kosher salt
1/2 tsp black pepper
1 Tbsp minced fresh parsley, divided
Instructions:
Place rice in a bowl and rinse with hot water until water runs clear, about 30 seconds. Cover rice with hot tap water and let sit for 10 minutes. Drain rice completely and discard soaking water.
Melt butter in a 3 qt saucepan on medium heat. Add the pasta and cook until golden brown, about 5 minutes. Stir in the rice and cook, stirring until edges turn translucent, about 2-3 minutes. Stir in the stock, salt and pepper, then increase heat to high and bring to a boil. Reduce heat to low and cover and cook until liquid is absorbed, about 10 minutes.
Remove pan from heat and remove lid. Cover top with a clean towel and set lid back on top. Let sit for 10 minutes before fluffing with a fork and folding in half the parsley. Top with remaining parsley and serve.
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