Information
Prep: 10 mins | Cook time: 20 mins | Serves: 6 | Gluten Free
Ingredients list
Base:
- 2 tbsp butter
- 3 nests vermicelli egg noodles, crushed
- 2½ cups basmati rice, washed well
- 1 tbsp salt (or to taste)
- 1 litre boiling water (or enough to sit 2cm above rice level)
T.House Twist Additions:
- ½ cup toasted pine nuts
- ½ cup pumpkin seeds
- ½ cup dried cranberries
- ½ cup raisins
- Handful of chopped fresh mint
- Handful of chopped fresh parsley
Method
- In a large pan, melt butter over medium heat. Add crushed vermicelli noodles and fry until golden brown and fragrant.
- Stir in the washed basmati rice, boiling water, and salt.
- Reduce heat to low, cover with a lid, and simmer gently for 10–15 minutes, or until the rice is tender and the liquid is absorbed.
- Turn off the heat, gently stir the rice, then re-cover and let sit for 5 minutes to steam and fluff.
- For a traditional version, serve as is.
- For the T.House twist, stir through pine nuts, pumpkin seeds, cranberries, raisins, mint, and parsley until well combined. Serve warm and enjoy!
Notes :
- Adjust to your taste: Swap pumpkin seeds for toasted almonds, walnuts, or even goji berries.
- You can also halve the recipe and create two versions — one traditional, one dressed up.
- Add salt to taste after cooking, if needed.
