Turkish vermicelli rice — fluffy rice cooked with golden toasted vermicelli and butter in stock. A simple, classic side that pairs beautifully with almost any Turkish main.
- 300g Rice
- 3 tablespoons Vegetable Oil
- 70g Vermicelli Pasta
- 30g Unsalted Butter
- 600ml Chicken Stock
Video
Preparation
- Pour the rice into a very large bowl under cold running water and carefully drain it out through a sieve. Repeat a few times until the water runs clear, then fill the bowl with cold water and leave the rice to soak for 10 minutes while you cook the vermicelli.
- 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 minutes. Remove from the heat, stir through the butter until melted, and allow to cool for 1–2 minutes.
- Drain the rice thoroughly through a sieve, add to the pan, and stir well. Pour in the hot stock, sprinkle in ½ tsp salt, stir well, then return to the hob over high heat. Bring to the boil, then reduce to the lowest heat, 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 and the lid, and let the rice sit for 10 minutes. Fluff up with a fork before serving.
