(By Derya Celikkol)
2 c. rice
2 T. butter
3 T. olive oil
1/2 c. sehriye (vermicelli)
3 c. hot water (or broth)
salt
Wash rice thoroughly, and let it stand in warm water for half an hour.
Drain.
In a large pot, melt butter over medium heat.
Add olive oil and sehriye.
Cook until the color of the sehriye changes.
Add rice and cook another 2 - 3 minutes.
Add hot water or broth and salt to taste.
Bring to a boil, cover and simmer until rice is cooked, about 15 minutes.
Take pot off heat, put a towel under the lid, cover and let stand for 15 minutes.
(Read Perfect Rice, the story that accompanies this recipe.)
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