The F.U.N. Place Recipe Box Archives
Brown Butter Rice
Place butter in large covered skillet and crumble in fideo coils. Over medium-low heat, brown butter and fideo together until very brown--just short of burning.
- 3/4 stick real butter
- 4 coils fideo (coil vermicelli)
- 2 cups long grain white rice (not instant)
- 4 cups water
- 4 cubes Knorr Caldo de Pollo (these are extra large chicken bouillon cubes making 2 cups each) Here in California if you can't find Knorr Chicken Bouillon cubes in your soup aisle, you can always find it in the Mexican food aisle.
Meanwhile rinse rice with cold water. As soon as fideo is brown, stir in wet rice. Add 4 cups water and crumbled bouillon cubes. Bring rice mixture to boil; reduce heat and simmer, covered, for about 20 minutes or until water is absorbed and rice is done to your liking.
During cooking, stir gently from time to time. Near end of cooking, watch carefully. Sometimes it's necessary to add a bit of additional water. --The Knorr bouillon really makes a difference.
Posted by Debby on July 25, 1998
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