Rice à la Turque with Vermicelli (Tel Şehriyeli Pilav)
2 tbsp Olive/ sun flower/ corn oil, or butter (rice is best with butter)
Use a 2 to 1 ratio of water to rice. Although this works for almost any kind of rice (white, basmati, jasmine, brown), use only white rice with vermicelli.
1/4 cup vermicelli
-Heat oil in pot and add vermicelli noodles. Stir until noodles are slightly brown. Try not to burn the noodles.
-Add rice, and keep stirring for another minute.
-Add hot water and salt. Bring to boil.
-Put the lid on and cook until rice soaks the water on low heat.
-Do not stir the rice while it's cooking; that will break the rice.
-Cook until the water is gone. Turn the heat off and let it sit for at least 15 minutes.
-Open the lid and fluff the rice before you serve it.