Jude wrote:
> �Cover pan and cook over very low heat until liquid
> is almost absorbed
>
> About how long? It takes about 20 mins for white rice to absorb the
> liquid, 45 for brown rice, would vermicelli be faster than both of
> those?
>

When I cook white rice, it usually takes about 25 minutes. I set
a timer for 20 minutes as soon as I cover the pan and lower the
heat. When the timer goes off, I lift the lid for a quick peak.
Sometimes it's done, but most often it needs another 5 minutes.

My Sopa Seca de Vermicelli usually takes a little longer to
absorb the moisture, but I treat it the same as rice and check
at 20 minutes. Sometimes it needs another 5 minutes, sometimes
10 minutes. I think the age of ingredients plays a part here.
Fresher cooks quicker, older takes longer.

Rich