Pilaf with fried Noodles

Time to get started

• Place the rice in a deep bowl and soak in warm boiled water with a little salt for 30 minutes.
• After soaking, drain the rice in a sieve and rinse the starch off the rice with lukewarm water. Let this drain.
• Then heat a tablespoon of pomace olive oil or sunflower oil in a pan and fry the 2 tbsp vermicelli over low heat, stirring until it has a light brown color.
• Add 2 large tablespoons of butter to the vermicelli while stirring. Stir until the butter has melted. Then add the drained Tosya rice and stir it. Keep stirring gently until the rice has become translucent and the fat has been well absorbed. Make sure the rice does not break!
• Meanwhile, boil the water (slightly more than double the amount of moisture in relation to the rice).
• Place the rice pan on high heat and pour the boiled water over the candied rice. Sprinkle this with a teaspoon of salt, stir briefly and then turn the heat to a low setting. Cook the rice gently with a closed lid until the rice has completely absorbed the moisture. This will take about 10 minutes. Is the rice al dente and does it fall loosely off your fork? Then it's done!
• Turn off the heat. Cover the pan with kitchen paper, put the lid on and let the cooked rice rest until use.