Best Pilaf Ever-Trust

This is my moms recipe. She always called it French Pilaf because the recipe came from a next door neighbor (when she was younger) who was French. She always served it when we were having steak or some kind of red meat. It was delicious when I was 10 years old and it still is.


  • 3/4 cup white rice
  • 2 handfuls of twisty vermicelli
  • 2tbsp-1/2 cube of butter (based on preference)
  • 3 chicken bouillon cubes

Fry the rice and vermicelli in the butter until the rice is white and the vermicelli is brown. Meanwhile, boil 2 1/2 cups of water with the bouillon cubes.

Pour the the water into the rice and bring to a boil. Season with salt and pepper. Cover for 20 minutes on low heat.

Do Not lift the lid!

(After 20 minutes if you like your pilaf drier, you can put the lid back on and set it aside for another 10 min)


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