Turkish rice (vermicelli rice)

1. Tip the rice into a very large bowl under cold running water, then drain it through a sieve. Repeat a few times until the water runs clear, then fill the bowl with cold water and leave the rice to soak for 10 minutes while you cook the vermicelli.
2. Heat the oil in a medium pan over medium heat. Add the vermicelli and stir without stopping until the strands turn a rich golden brown, 2 to 3 minutes. Take it off the heat, stir in the butter until melted, and let it cool for 1 to 2 minutes.
3. Drain the rice well through a sieve, add it to the pan and stir to coat. Pour in the hot stock, add ½ tsp salt, stir, then set it over high heat. Bring to the boil, drop to the lowest heat, put the lid on and simmer for 7 to 9 minutes. Off the heat, cover the pan with a couple of sheets of kitchen paper or a light tea towel and the lid, and leave the rice to sit for 10 minutes. Fluff with a fork before serving.

Tips from the ZestyPlate Kitchen

• Rinse the rice until the water runs clear so the grains cook up separate and fluffy.
• Take the vermicelli to a deep golden brown; that is where its nutty flavour comes from.
• Use hot stock, and once it is simmering, resist the urge to stir.
• Rest it covered off the heat before you fluff it with a fork.