Classic Turkish rice pilaf, cooked grain by grain with toasted vermicelli and butter. This pilaf, an essential companion to every table, is served without clumping when measured and steeped correctly.
Rinse the rice a few times in lukewarm water until the water runs clear, then drain. This step removes the starch and helps the pilaf turn out fluffy with separate grains.
Melt the butter in a pot and toast the vermicelli over medium heat until it browns and turns a hazelnut color. Note: stir constantly so the vermicelli doesn't burn.
Add the drained rice to the pot and sauté 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 to low heat. Cover with a lid and cook until the water is absorbed.
Turn off the heat, cover the pot's lid with a clean cloth, and let it steam for 10 minutes. Fluff with a fork before serving.
Important: For the rice pilaf to be fluffy and separate, the rice needs to be washed to remove its starch and left to steam after cooking. Contains gluten and dairy. Pilaf can be kept in the refrigerator for a few days; sprinkle a little water over it and reheat over low heat or by steaming.
The usual ratio of rice to water is one measure of rice to one and a half measures of hot water. Adding the water hot balances the cooking time; cold water can harden the outside of the grains. After cooking, covering the pot lid with a cloth to let it steam absorbs the excess moisture.
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