Şehriyeli Pirinç PilavıRice Pilaf with Vermicelli
Rice pilaf with vermicelli toasted in butter before the rice is steamed. Resting off the heat helps the grains finish evenly.
Prep
10m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pilaf
- 300gBaldo Rice (rinsed)
- 60gVermicelli Noodles
- 55gUnsalted Butter
- 650mlWater (hot)
- 7gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the unsalted butter in a pot over medium heat.
- 02
Add the vermicelli noodles and toast, stirring often, until deep golden but not burnt.
- 03
Stir in the baldo rice and cook briefly so the grains are coated.
- 04
Pour in the hot water and add the salt.
- 05
Bring to a simmer, cover tightly, and cook over low heat until the rice is tender and the liquid is absorbed.
- 06
Remove from the heat and let the pilaf rest covered before fluffing and serving.
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