Traditional Turkish Rice
Try this is a step by step method in pictures of how to create the most perfect and beautifully fluffy Traditional Turkish rice.
- any long grain white rice (cheaper the better for me)
- Vermicelli pasta or orzo
- Boiling water
- Chicken stock or salt
- Veg oil
First using a large coffee mug (see pics) to measure, fill it will rice, (1 mug will serve at least 3-4 meals as a side order to go with a main)
transfer the rice into a large jug and stand it under the running hot tap with a sive on top to stop the rice escaping from the jug, leave it under the running water.
fill the kettle and put it on to boil
Put a chicken stock to the mug you measured the rice in and stand aside
take out a chip pan sized pan and add a good glug of veg oil so it’s about half an inch deep ( the amount of oil will change to your taste as you get used to cooking it)
take the rice from under the tap and drain it in the sive
Add the drained rice to the hot oil with the orzo in and stir until all the oil has covered each grain of rice.
when you think all the water has been absorbed then life the lid and very quickly but very gently put on your spoon in and just move the rice around slightly to lift any that’s caught on the bottom of the pan,
Quickly put the lid back on, turn off the gas and leave the pan for around 10-15 mins.
After this time time life the lid and taste the rice, (put the lid back on while trying) and if rice is beautiful and soft then it’s ready!
If it’s got a slight crunch then put the lid back On and leave it longer.
It’s done!!! Take a spoon and mix the rice a little to fluff up and serve.
Well done you’ve just cooked beautifully fluffy traditional Turkish rice.
Please feel free to comment if you’ve tried my way of doing it and let me know if you loved it.
p.s there are so many ways of cooking it and some even use a frying pan and switch the oil for butter but I like it my way as that’s the way my lovely mother in law taught me in the village.