Turkish rice

Name: Turkish rice
Ingredients: 240 g (300 ml) rice (I use sella basmati rice); 2 Tbsp olive oil (I use a mild extra virgin) or butter; 3 Tbsp orzo pasta (risoni/arpa şehriye) or broken vermicelli pasta (tel şehriye); 450 ml water; 1 Tbsp butter (optional); salt

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vidarbergum.com

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Servings: 4

Author : Vidar Bergum

Ingredients

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240 g (300 ml) rice (I use sella basmati rice)2 Tbsp olive oil (I use a mild extra virgin) or butter3 Tbsp orzo pasta (risoni/arpa şehriye) or broken vermicelli pasta (tel şehriye)450 ml water1 Tbsp butter (optional)salt

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Instructions

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Step 1

Rinse the rice in several changes of fresh water until the water no longer immediately becomes very cloudy (see text above). Drain.

Step 2

Add the olive oil or butter to a pot set over medium/low heat. Add the pasta. Fry until light brown, stirring regularly. Add the rice and ½ tsp salt. Add the water. Put a lid on, bring to the boil and turn the heat down to low. Leave to cook for 12 minutes.

Step 3

Take off the heat and leave (without taking the lid off) for 20-30 minutes, or as long as you can bear to wait. For a buttery rice, quickly add 1 Tbsp butter as you take the rice off the heat, closing the lid immediately to ensure as little steam as possible escapes.

Step 4

When ready to eat, fluff the rice up with a fork, adding more salt if necessary. For a more buttery flavour, mix in another tablespoon of butter just prior to serving.