A delightful twist on the classic rice pilaf, enhanced with a cheesy touch and aromatic spices.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the vermicelli and onion to the skillet and sauté until golden brown.
Stir constantly to ensure even browning and prevent burning.
Stir in the rice, vegetable stock, white pepper, and bay leaf.
Make sure the rice is evenly coated with the liquid for uniform cooking.
Cover the skillet and simmer on low heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
Avoid lifting the lid during cooking to maintain the steam.
Fluff the rice with a fork and let it stand covered for 5 minutes.
Letting the rice rest allows it to absorb any remaining moisture.
Remove the bay leaf, sprinkle with Parmesan cheese, and serve warm.
Serve immediately for the best flavor and texture.
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