Turkish rice with vermicelli

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the dish. The rice is thoroughly washed, the water is changed repeatedly until it becomes transparent. Fill the rice with warm water and leave it in a bowl for 20 minutes. Then we drain the water, throw the rice into a colander to drain all the excess liquid.

2. Step 2:

   

   Meanwhile, put a piece of butter in the pan. Turn on the fire, let the oil melt. Put the vermicelli on the melted butter. Vermicelli is suitable for any small type of "cobweb". Fry the vermicelli in oil over medium heat, stirring constantly with a spatula, until ruddy, the vermicelli should acquire a light brown color. But it is important not to overdo the vermicelli in the pan, so that it does not burn and spoil the taste of the dish.

3. Step 3:

   

   We send cooked rice to the vermicelli pan. Stir and fry them together for a few more minutes until the rice becomes transparent.

5. Step 4:

   

   Then add salt to taste and pour in water. There should be so much water that it is on the same level with the contents, no more, unlike the pilaf cooking process. In the ratio of rice and water, the proportions should be approximately 1:1.5. Reduce the heat to a minimum. Cover the pan with a lid and leave for 20 minutes, but you need to provide steam during cooking, you can open the lid slightly. It is impossible to mix rice with vermicelli at this time.

6. Step 5:

   

   Remove the lid from the pan, the liquid should completely evaporate. We remove the sample, if the rice and vermicelli taste soft, the dish is ready, turn off the fire. If the rice is too hard, then you can pour in a little water and leave it on the fire for another 5-10 minutes. Then turn off the fire. The dish is laid out on plates.

7. Step 6:

   

   Serve rice with vermicelli to the table as a side dish to meat or as an independent dish. Bon appetit!