Turkish rice (vermicelli rice)

Method6 steps · about 45 min

1. 1

   Step 1: Put all 300 g dry long-grain white rice in a large bowl and rinse with cold water, carefully draining through a sieve. Repeat until the water runs clear. Cover the rinsed rice with fresh cold water and soak for ten minutes while preparing the vermicelli.

   Soak rinsed long-grain white rice · 10 minUses 300 g dry long-grain white rice · Cold water for rinsing and soaking rice, as needed; drained before cooking

2. 2

   Step 2: Heat all three tablespoons vegetable oil in a medium pan over medium heat. Add all the crushed dry wheat vermicelli and stir continuously for two to three minutes, until the strands turn a rich golden brown.

   Toast vermicelli until rich golden · 3 minUses 3 tbsp vegetable oil · 70 g dry crushed wheat vermicelli strands

3. 3

   Step 3: Remove the toasted vermicelli pan from the heat. Stir in all 30 g unsalted butter until melted and let the same mixture cool for one to two minutes.

   Cool toasted vermicelli after adding butter · 2 minUses All the toasted vermicelli and oil · 30 g unsalted butter

4. 4

   Step 4: Drain the soaked rice thoroughly through a sieve, discarding its soaking water. Add all the drained rice to the prepared vermicelli pan and stir well.

   Uses All the soaked rice, with soaking water drained · The cooled vermicelli pan

5. 5

   Step 5: Pour all 625 ml hot prepared chicken stock into the rice-vermicelli pan and add the measured half-teaspoon salt (½ tsp). Stir, return to high heat and bring to the boil. Reduce to the lowest heat, cover and simmer for seven to nine minutes until the rice has absorbed the stock.

   Covered rice vermicelli stock simmer · 9 minUses All the prepared rice-vermicelli mixture · 625 ml hot chicken stock, made with one stock cube · ½ tsp salt for cooking rice

6. 6

   Step 6: Remove the rice pan from the heat. Put a couple of sheets of kitchen paper or a clean light tea towel over the top, away from any flame, and replace the lid. Rest off the heat for ten minutes, then remove the covering and fluff the tender cooked rice with a fork. Serve as six side portions.

   Rest rice off heat before fluffing · 10 minUses The cooked rice-vermicelli pan