Yield: 8 servings
|¼ pounds||Butter or margarine|
|2 cups||Uncooked long-grain rice|
|4 cups||Boiling hot chicken broth|
|1 teaspoon||MSG (optional)|
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly.
Add rice and stir until rice is well coated with butter. Add boiling broth and MSG and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.
(C) 1992 The Los Angeles Times