Turkish rice (vermicelli rice)
Cooking With KidsA gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The incorporation of rich butter and savoury chicken stock imbues every grain with a velvety depth of flavour and an enchanting aroma, elevating any culinary occasion.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Pour the rice into a very large bowl under cold running water and carefully drain the water out of the bowl through a sieve. Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.
- 2Put the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins. Remove from the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.
Nutrition
- Calories
- 521
- Protein
- 49.5g
- Carbs
- 25.4g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To get that signature nutty flavour, fry the noodles in oil until they are deeply golden before adding the rice. It is important to stir constantly to ensure an even colour and prevent burning. For a richer version, you can add a handful of raisins or toasted almonds at the end of cooking. For a grand presentation, turn the pot out onto a large serving plate to give it the look of a rice cake.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. The incorporation of rich butter and savoury chicken stock imbues every grain with a velvety depth of flavour and an enchanting aroma, elevating any culinary occasion.
