Turkish cuisine · Dough, Pasta & Rice

Rice Pilaf with Vermicelli

Long-grain rice with vermicelli toasted golden in butter, gently steamed and fluffed light.

Ingredients · for 4 servings

• 300 g long-grain rice
• 80 g vermicelli
• 50 g butter
• 1 tbsp oil
• 550 ml rich vegetable broth
• 1 tsp salt

Instructions

1. Put the rice in a bowl with lukewarm salted water, soak for 15 min., then rinse under running water until it stays clear, and drain thoroughly.
2. Melt the butter and oil in a wide pot over medium heat and toast the vermicelli, stirring constantly, for 2–3 min. until evenly hazelnut brown – it burns very quickly.
3. Add the drained rice and toast for 2 min. until every grain glistens and turns slightly translucent.
4. Pour in the hot vegetable broth and the salt, bring to a vigorous boil once, stirring only a single time.
5. Cover and let swell over the lowest heat for 12–14 min. without lifting the lid, until the liquid is fully absorbed.
6. Remove the pot from the heat, tuck a kitchen towel under the lid, let rest for 10 min., then fluff loosely with a fork and serve as a side dish.