Turkish rice (vermicelli rice)

Ingredients

• 300g Rice
• 3 tablespoons Vegetable Oil
• 70g Vermicelli Pasta
• 30g Unsalted Butter
• 600ml Chicken Stock

Instructions

1. Rinse the rice thoroughly in a large bowl under cold running water, draining through a sieve each time. Repeat until the water runs clear. Cover the rice with fresh cold water and leave to soak for 10 minutes while preparing the vermicelli.
2. Heat the vegetable oil in a medium saucepan over medium heat. Add the vermicelli and cook, stirring constantly, until evenly deep golden brown, about 2–3 minutes. Remove from the heat, add the butter, and stir until fully melted. Allow to cool briefly for 1–2 minutes.
3. Drain the rice well and add it to the pan with the vermicelli, stirring to combine. Pour in the hot chicken stock, add salt, and mix gently. Place the pan over high heat and bring to a boil, then reduce the heat to the lowest setting, cover with a lid, and simmer for 7–9 minutes until the liquid is absorbed.
4. Remove the pan from the heat, cover with a clean kitchen towel or paper towels and the lid, and let the rice rest for 10 minutes. Fluff gently with a fork before serving.

instructions_source: editorial-classic