Turkish rice

Ingredients for 5 servings:

• 10 tbsp oil, approx.
• 3 tbsp rice noodles (Arpa Sehriye)
• 2 glasses of rice, Turkish
• 3 glasses of water, warm
• 2 ½ tsp salt
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Pilav – as I learned it from my mother

First, place the rice in a small bowl with 1 teaspoon of salt and pour boiling water over it, ensuring the rice is covered by about two thumbs’ width of water. Let the rice steep for at least 30 minutes. You can also let it steep for longer, i.e., about 2 hours. This is done to draw out the excess starch from the rice. Then rinse the rice with plenty of cold water until the washing water runs clear and let it drain. Set the rice aside. Add the oil and rice noodles to a Teflon-coated pan with high sides or Teflon-coated pot and fry until golden brown. Now add the washed and drained rice. Toast this for about 3-4 minutes. The rice will now begin to smell nice. Turn down the heat and add the warm water, 1.5 teaspoons of salt and the butter, stirring once. Cover and let the rice steep until all the water has been absorbed by the rice. Do not stir the rice until it is fully cooked.