Turkish Rice Pilaf
How do you cook short-grain rice, rich in starch, so that it separates grain by grain? Try this Turkish pilaf and you'll be satisfied with the result.
Ingredients
1 cup short-grain rice (I used arborio)
1 cup chicken stock
1/3 cup water
20g vermicelli (or orzo; or 2 tablespoons blanched almonds)
1/2 tablespoon butter (or ghee)
1/2 tablespoon oil
salt
How to prepare turkish rice pilaf
- Rinse the rice in several changes of water until the water runs clear. Cover with cold water and let soak for 30 minutes. After that, rinse the rice under cold running water, put in a sieve and let drain until needed.
- Put the stock and water in a small pot and bring to a boil. Add 1/2 teaspoon salt to the stock.
* if you want to add aromatics, you can add 1 bay leaf, cardamom pods, a piece of cinnamon, etc. to the stock - Heat the oil and butter in a small pot. Fry the vermicelli broken into small pieces (or orzo; or almonds), stirring constantly. When browned, add the rice and stir so it gets coated with fat.
- Add the hot stock and bring to a boil.
- Cover the pot and cook on low heat for 5 minutes (if you look through the lid, after this time the stock will be almost fully absorbed).
- Turn off the heat. Place a towel over the pot, then put the lid on and let the rice steam for 10 minutes.
Toasted vermicelli and rice
Adding the stock
After 5 minutes of cooking
After 10 minutes of steaming
