Turkish Rice Pilaf With Vermicelli

Instructions

1. Step 1

   Rinse the rice under cold running water until the water is nearly clear, then drain it thoroughly.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr White Rice

   Cookware: fine mesh sieve

2. Step 2

   Melt the butter in the saucepan over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 42.0 gr Unsalted Butter

   Cookware: medium saucepan with a tight-fitting lid, wooden spoon

3. Step 3

   Add the vermicelli and cook over medium heat, stirring frequently, until evenly golden brown.

   Timer: 3 min (fixed)

   Ingredients used: 50.0 gr Vermicelli

   Cookware: medium saucepan with a tight-fitting lid, wooden spoon

4. Step 4

   Stir in the drained rice and cook over medium heat until the grains are glossy and lightly coated.

   Timer: 2 min (fixed)

   Cookware: medium saucepan with a tight-fitting lid, wooden spoon

5. Step 5

   Add the chicken stock and salt. Increase to high heat and bring to a boil.

   Timer: 4 min (fixed)

   Ingredients used: 500.0 ml Chicken Stock, 4.0 gr Fine Salt

   Cookware: medium saucepan with a tight-fitting lid, wooden spoon

6. Step 6

   Cover tightly, reduce to low heat, and simmer until the liquid is absorbed and the rice is tender.

   Timer: 15 min (fixed)

   Cookware: medium saucepan with a tight-fitting lid

7. Step 7

   Remove the covered saucepan from the heat and let the pilaf rest.

   Timer: 10 min (fixed)

   Cookware: medium saucepan with a tight-fitting lid

8. Step 8

   Open the lid away from your face, fluff the pilaf gently with a fork, and serve hot.

   Cookware: fork, medium saucepan with a tight-fitting lid