Turkish Rice (Vermicelli Rice)

Ingredients

• 300 grice, short-grain or long-grain white rice
• 3 tbspvegetable oil
• 70 gvermicelli pasta, broken into short pieces
• 30 gunsalted butter
• 600 mlchicken stock, hot
• salt

Method

1. 1

   Pour the rice into a large bowl under cold running water and drain through a sieve. Repeat until the water runs clear, then fill the bowl with cold water and leave the rice to soak for 10 minutes.

2. 4

   Reduce the heat to its lowest setting, put the lid on and simmer for 7–9 minutes. Remove from the heat, cover with a couple of sheets of kitchen paper or a light tea towel under the lid and let the rice sit for 10 minutes.

3. 2

   Put the oil in a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, about 2–3 minutes. Remove from the heat, stir through the butter until melted and allow to cool for 1–2 minutes.

4. 3

   Drain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour in the hot stock, sprinkle in ½ tsp salt and stir well. Return the pan to a high heat and bring to the boil.

5. 5

   Fluff up with a fork before serving.