Turkish Rice Pilaf with Vermicelli

Cooking method

1. Step 1:

   

   Gather your ingredients. Rinse the rice thoroughly, changing the water several times until it runs clear. Cover the rice with warm water and let it soak in a bowl for 20 minutes. Then drain it in a colander to let all the excess liquid run off.

2. Step 2:

   

   Meanwhile, put a pat of butter in a skillet. Turn on the heat and let the butter melt. Add the vermicelli — any fine, thin type ("angel hair") works. Fry it in the butter over medium heat, stirring constantly with a spatula, until it turns light golden brown. Take care not to leave it too long, or it will scorch and spoil the flavor.

3. Step 3:

   

   Add the drained rice to the vermicelli. Stir and cook together a few more minutes, until the rice turns translucent.

4. Step 4:

   

   Then add salt to taste and pour in the water. There should be just enough to sit level with the contents, no more — unlike making pilaf. The rice-to-water ratio should be about 1:1.5. Lower the heat to its minimum, cover, and leave for 20 minutes, but let a little steam escape (crack the lid slightly). Don't stir the rice and vermicelli during this time.

5. Step 5:

   

   Remove the lid; the liquid should be fully absorbed. Taste — if the rice and vermicelli are tender, it's done, so turn off the heat. If the rice is still a bit firm, add a little water and cook another 5–10 minutes, then turn it off. Spoon the dish onto plates.

6. Step 6:

   

   Serve the rice with vermicelli as a side to meat or as a dish on its own. Enjoy!