Description
In Turkey there is a huge variety of recipes of rice. I want to show you a classic option the most common that you will be served in any cafe or restaurant for meat, barbecue. 20 years of my life I hated the pic! When I tried the rice cooked by my future husband, I could not believe that he can be so good. I asked him to teach me to cook, and it was the first dish of Turkish cuisine, which I have prepared. A few times I couldn't do it: pasta is not cooked, water is poured, not govorila, but after a few trial and error I learned how to make delicious Turkish pilaf!!!
Ingredients
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Figure
1 cup
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Water
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Vermicelli
6 Tbsp
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Salt
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Butter
Cooking
Put in a pan butter, melt and fry the vermicelli, stirring occasionally so as not burnt,
until Golden brown.
Add well washed in cold water rice.
Stir and fry for 3 minutes, stirring constantly. By this time we already have kettle to boil water.
Pour the rice water so that it just covered it (the main thing not to pour, otherwise the rice will not work). Cook until the water has evaporated. Add salt to taste.
Almost finished pic. Mix view, so as not to leave moisture add salt, if need more of it. On the tooth it needs to be quite hard, but edible. He is ready! If too firm, add a little water, not pour.
Distribute the rice evenly across the pan and cover with a foil top lid. Forget about the rice for 10 minutes.
After 10 minutes, you can serve the dish to the table. That is the classic supply of rice in the Eastern countries. I usually add turmeric and a little cinnamon in this pilaf, but I wanted to show you is a classic recipe. And you can taste it to add whatever you like: pepper, turmeric or cinnamon.
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