Is your rice ever too hard or mushy? It’s always seems like very easy to cook rice but its not… You can very easily screw up 😊 But don’t worry! Below, you will find techniques that will help you cook the best rice.
First of all rinsing is important and helps you to clean the darsty starches that causing a sticky texture. (Especially if you are cooking Turkish Pilaf.) For the best result, we as Dishes from Turkey team advice you that rinsing under cold water.
Using a unit of measure helps you remember how you achieved the same consistency later. Using ratio will also make your job much easier. (For example 2 cups of water for 1 cup of rice…)
Another important fact is that; You should never open the lid of your pot until the rice (same for pilaf) is cooked.
If you are using white rice, you can check your pilaf at 15-20 minutes. (If it’s brown rice, it may take longer.)
Waiting is the key for the best Turkish Pilaf
Finally, for the best results, it is also very important not to start eating immediately after turning off the stove and to rest the rice for a while.
Well, here is our recipe for the best Turkish Pilaf ever! Enjoy;)
Ingredients for Turkish Pilaf:
300 g of rice, 75 g of vermicelli, 60 ml of oil, 30 g of margarine, 1 teaspoon of black pepper, 1 tablespoon of salt, 400 ml of chicken stock, 400 ml of hot water.
Turkish Rice (Turkish Pilaf) with Vermicelli Recipe:
Soak the rice in 1 liter of hot salty water for 1 hour. After 1 hour, strain and wash. Put 60 ml of oil and 30 g of margarine in a saucepan and melt.
Add the vermicelli and fry for 2 minutes. Add the rice and roast for 5 minutes, then add salt, black pepper, chicken stock, and hot water. Cook for 20 minutes on low heat.
Open the lid and mix a little and close the lid. Let it rest for 10 minutes and serve.
Enjoy your Turkish Pilaf! ;)