Turkish rice (vermicelli rice)
Hey there, folks! Today, I'm going to show you how to make my favorite Turkish rice, also known as vermicelli rice. It's a simple yet delicious dish that never fails to impress. First things first, don't forget to rinse your rice until the water runs clear. I once skipped this step in a rush and ended up with mushy rice - not a good time, let me tell you. Now, here's a little tip for you: when cooking the vermicelli, make sure to stir it constantly to avoid burning. Trust me, crispy pasta is a delightful addition to the dish, burnt pasta not so much. Oh, and let me share a funny story with you. One time, I mistook salted butter for unsalted butter in this recipe. Let's just say it was a salty surprise! So, make sure you double-check your ingredients, alright? So, there you have it - a tasty Turkish rice recipe with a touch of personal experience and a sprinkle of humor. Enjoy cooking, and don't forget to have fun in the kitchen!
Ingredients
- Rice300g
- Vegetable Oil3 tablespoons
- Vermicelli Pasta70g
- Unsalted Butter30g
- Chicken Stock600ml
Nutrition
Directions
- 1
step 1
- 2
Pour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.
- 3
step 2
- 4
Put the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.
- 5
step 3
- 6
Drain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in ½ tsp salt, stir well then return the pan to the hob over a high heat. Bring to the boil, then reduce the heat to the lowest it will go, put the lid on the pan and simmer for 7-9 mins. Remove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.
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