What delicious rice is served in Turkish hotels

Due to its availability, ease of preparation, nutritiousness and good compatibility with other foods, rice has become the basis of the diet for most of humanity. But in the life of any housewife, sooner or later, there comes a time when your favorite recipes are already boring. Today, we invite readers to expand their culinary horizons by cooking ordinary rice in Turkish.



Original Turkish recipes we watched on YouTube channel Turkish People. The Turkish pope Yusuf, who lives in the city of Antalya, cooks rice in two ways: white pure and with toasted vermichel.

Rice in Turkish Ingredients

• 2 tbsp rice
• 3.5 tables of water
• 40–50g butter
• 50–60 ml of sunflower oil
• 50ml lemon juice
• 1 decimal litre of salt
• 2 cubes of refined
• 0.7 tbsp small noodle

Preparation

1. Pure rice and rice with noodle will be cooked in parallel on two burners.
2. Pour rice in bowls of hot water. Stir and leave for 5-6 minutes. The water will turn white when mixed with starch. Pour the hot water and fill the rice with cold tap water.
   
   
   
   Add 50 ml of lemon juice to the water. This is necessary to reduce the stickiness of rice and make it more crumbly. Rub the rice with your hands and wash it with cold water. Put it on a sieve and let the water run.
   
   
3. Roast the dry vermicella in butter. Wait for it to turn brown.
   
   
   
4. Pour vegetable oil into two deep pans, immediately add salt. In the pan, where there will be pure rice, add more butter and refined sugar. Stir until the sugar is completely dissolved.
   
   
   
5. Pour the rice, mix it well with the butter. Hot 6-7 minutes.
   
   
   
6. In a frying pan without butter, add fried vermicelle, stir.
   
   
   
7. Add 3.5 cups of hot water to each pan. Cover the lids and reduce the fire to a minimum. After 5 minutes, stir, and after a maximum of 5 minutes, all the water will boil and the rice will be ready.
   
   
   
8. Stir it and leave it under the lid closed for 20 minutes.
9. You can get acquainted with the technology of cooking rice in Turkish by watching the video.
10. The rice is crumbly and absorbs the aroma of butter. Good appetite and good culinary experiments.
    
    
    

Well, the Turkish pope proved you can't ruin rice with vermicel. And Jewish housewives have long known that vermicella can not spoil buckwheat porridge. About buckwheat porridge "Varnishkes" (kashe un varnishkes) and other unusual recipes from buckwheat can be read in our article.