Turkish Rice with Vermicelli
A Turkish side dish of fluffy rice cooked with toasted vermicelli and a light chicken stock, finished with a touch of butter for richness.
Pasos
- 1
Rinse the rice in cold running water in a very large bowl until the water runs clear, then soak the rice for 10 minutes.
- 2
In a medium pan, heat the oil over medium heat. Add the vermicelli and cook, stirring constantly, until the strands turn a rich golden brown (2–3 minutes). Remove from heat and stir in the butter until melted; set aside to cool slightly.
- 3
Drain the rice well. Add the rice to the pan with the vermicelli, pour in hot stock, and season with salt. Stir well and bring to a boil over high heat.
- 4
Reduce heat to the lowest setting, cover, and simmer for 7–9 minutes. Remove from heat, cover with a sheet of kitchen paper and the lid, and let the rice rest for 10 minutes. Fluff with a fork before serving.
