Turkish rice (vermicelli rice)

Name: Turkish rice (vermicelli rice)
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 11 oz rice; 3 tbsp vegetable oil; 2 ½ oz vermicelli pasta; 1 oz unsalted butter; 2 ½ cups chicken stock

A Turkish dinner. Ready in about 47 minutes. Difficulty: medium.

12 minPrep (about)
35 minCook (about)
47 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

13 oz rice Shopping tip: Long-grain white rice.

Fresh & other

3 oz vermicelli pasta
1 ⅓ oz unsalted butter
3 ¼ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.

Sauces & oils

4 tbsp vegetable oil

How to make it

Steps in our own plain words.

Pour the rice in a very big bowl under cold running water and drain your water out of your bowl through a sieve.
Repeat some times till the water in the bowl is clear.
Fill the bowl up with cold water.
Leave rice.
Do it to soak for 10 mins while you heat the vermicelli.
Put the oil in a medium pan over medium heat.
Add the vermicelli.
Mix continuously till the strands turn a rich golden, 2-3 mins.
Take it off the heat.
Mix through the butter until it melts and let it cool for 1-2 mins.
Drain the rice well through a sieve.
Add the rice to the pan.
Stir well.
Pour the hot stock into the pan.
Sprinkle in ½ tsp salt.
Mix fully then return your pan to your hob over a high heat.
Bring to the boil.
Turn the heat down to the lowest it will go.
Put the lid on the pan.
Simmer for 7-9 mins.
Remove the pan from the heat.
Cover with 2 sheets of kitchen paper or light tea towel and the pan lid.
Let your rice sit in your pan for 10 mins.
Fluff up with a fork before serving.