Rice Pilaf With Vermicelli

• 1 1/2 cups basmati rice (or long-grain rice)
• 3 1/4 cups water
• 1 1/2 teaspoons table salt
• ground black pepper
• 3 tablespoons unsalted butter
• 1 small onion, minced (about 1/2 cup)
• 4 ounces vermicelli, broken into 1-inch pieces (about 1 cup)
• 2 garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pinch allspice

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes.
3. Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and saute until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sauteed onion; cook until fragrant, about 30 seconds longer.
4. Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

basmati rice, water, salt, ground black pepper, unsalted butter, onion, vermicelli, garlic, ground cumin, ground coriander, allspice

Taken from www.food.com/recipe/rice-pilaf-with-vermicelli-440267 (may not work)