Easy fluffy rice pilaf with vermicelli pasta is a classic side dish that's buttery, fluffy, and packed with rich, toasted flavor. We use fideo pasta, which is simply short-cut vermicelli that's already broken into small pieces. It creates a delicious texture and nutty flavor without having to break up long strands yourself.
Start by rinsing the rice under cool water until the water runs mostly clear. Drain the water off well.
In a medium saucepan, melt the butter over medium heat. Add in the vermicelli and cook, stirring frequently, until it's golden brown and toasted. This should take about 3-5 minutes
Stir in the rinsed rice and toast for another 2–3 minutes. Pour in the chicken broth and season with the salt.
Bring the mixture to a boil. Then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes, or until the liquid has been absorbed.
Remove the pan from the heat and let it sit, covered, for 10 minutes.
Fluff the rice gently with a fork and garnish with fresh parsley before serving, if desired.