A classic Turkish rice pilaf cooked until fluffy with toasted vermicelli and butter. A favorite side dish at any table, it is served as separate grains when the rice is measured and rested properly.
Rinse the rice several times in lukewarm water until the water runs clear, then drain. This removes starch and helps keep the grains separate.
Melt the butter in a pot and toast the vermicelli over medium heat until golden and hazelnut-brown. Caution: Stir constantly so it does not burn.
Add the drained rice to the pot and toast for a few minutes, until the grains absorb the fat and turn translucent.
Add the hot water and salt and stir. Once it comes to a boil, reduce the heat to low. Cover and cook until the water is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork before serving.
Important: For fluffy, separate grains, rinse the rice to remove its starch and let it rest after cooking. Contains gluten and dairy. Store the pilaf in the refrigerator for a few days; sprinkle it with a little water and reheat over low heat or steam it.
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