Turkish Rice Pilaf With Vermicelli

Instructions

1. Step 1

   Rinse rice in the colander until the water runs mostly clear, then drain well. Break vermicelli into shorter pieces if long.

   Cookware: colander — draining

2. Step 2

   Melt butter in the heavy-bottomed pot over medium heat, add vermicelli, and toast with the wooden spoon until evenly golden and nutty-smelling.

   Timer: 5 min (scalable)

   Ingredients used: 45.0 gr Butter, 60.0 gr Vermicelli

   Cookware: heavy-bottomed pot — medium heat, wooden spoon — stirring

3. Step 3

   Add the drained rice and stir over medium heat until the grains are coated with butter and lightly glossy.

   Timer: 2 min (scalable)

   Ingredients used: 300.0 gr Rice

   Cookware: heavy-bottomed pot — medium heat, wooden spoon — stirring

4. Step 4

   Add hot water and salt, stir once, and bring the mixture to a full boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Salt, 550.0 ml Water

   Cookware: heavy-bottomed pot — high heat, wooden spoon — stirring

5. Step 5

   Cover with the lid, reduce to low heat, and simmer without stirring until the water is absorbed and the rice is tender.

   Timer: 15 min (scalable)

   Cookware: heavy-bottomed pot — low heat, lid — covered

6. Step 6

   Turn off the heat and leave the pot covered so the rice can steam and firm up.

   Timer: 10 min (fixed)

   Cookware: heavy-bottomed pot — off heat, lid — covered

7. Step 7

   Remove the lid and gently fluff the pilaf with the wooden spoon; the rice should separate into light grains around the toasted vermicelli.

   Cookware: heavy-bottomed pot — off heat, lid — removed, wooden spoon — fluffing