I formulated what ingredients I would use if I cook cook rice like most people. I plotted and plunder of how this could possibly work using the rice cooker. After a glass or two of some really good pinot noir, I did it! Yes, I did and oh my!!! My rice came out perfect! Light, fluffy, separate grains, oh happy day!
1 tablespoon olive oil
2 tablespoons butter
1 cup vermicelli, broken into one-inch lengths
2 cups rice
3 slices prosciutto, chopped
1 cup rough chopped yellow onion
1/2 red bell pepper, rough chopped
2 tablespoons garlic, minced
1/2 cup vermouth or white wine
3 1/2 cups chicken broth
Salt and freshly ground black pepper
In a large high-sided skillet with a tight-fitting lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned.
Add in the prosciutto and saute for about 2 to 3 minutes.
Add in the onion and bell pepper and saute for 3 or 4 minutes. Add the garlic and saute for another minute, then deglaze the skillet with the vermouth or white wine.
Pour in the chicken stock, bring mixture to a boil. Lower heat to low, cover and cook for 18 to 20 minutes or until liquid has evaporated and the rice is cooked.
Adjust seasonings if needed.
The toasted pasta really livens up the rice!