Turkish Rice Pilaf with Vermicelli

by @ikrecipes

A classic buttery rice pilaf with toasted vermicelli, every grain separate.

Ingredients

  • 2 cups rice
  • 2 tbsp vermicelli
  • 2 tbsp butter
  • 3 cups hot water
  • 1 tsp salt

Method

  1. Soak the rice in warm salted water for 20 minutes, then rinse until the water runs clear and drain.
  2. Toast the vermicelli in the butter until golden.
  3. Add the rice and stir for 3–4 minutes until the grains turn translucent.
  4. Add the hot water and salt; once it boils, lower the heat, cover and cook for 15 minutes until the water is absorbed.
  5. Take it off the heat, put a paper towel under the lid and let it rest for 10 minutes.