Ultimate Turkish Rice

14 18.May.2014
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Mehaba !

I’ve recently pretty much gosh darn perfected my version of Turkish Rice. You don’t have to bother with the baking bit, that’s up to you, personally, I love crispy bits, and this gets you more crispy bits, so I do it. But then there are other times where to be honest I really can’t be arsed.

What you need for the rice

  • Some chicken stock cubes/gel – I like the jewish Telma ones
  • Orzo Pasta
  • Long grain, Basmati or any non-startchy rice
  • A nob of butter, bit of salt maybe. Some drop oil if you’re baking

What you have to do

Melt some butter in the pan.

Melt some butter in the pan.

Add the Orzo, about 25% orzo to 75% rice.

Add the Orzo, about 25% orzo to 75% rice.

Add the Orzo, about 25% orzo to 75% rice.

Add the Orzo, about 25% orzo to 75% rice.

Add in the rice.

Add in the rice.

These are my fave chicken stock cubes

These are my fave chicken stock cubes

Crush 'em up.

Crush ‘em up.

Add the stock and enough water to be about 1inch above the rice line.

Add the stock and enough water to be about 1inch above the rice line.

The rice and pasta will swell up.

The rice and pasta will swell up.

After about 15 min, they should be ready - BUT - if the rice is too hard, add a cup of water and give it another 5 minutes.

After about 15 min, they should be ready – BUT – if the rice is too hard, add a cup of water and give it another 5 minutes.

TO MAKE IT CRISPY

You can eat it from here, but if you want crispy bits, add it to a dish - make sure you make it 'choppy' so you get more surface area ala crispy bits.

You can eat it from here, but if you want crispy bits, add it to a dish – make sure you make it ‘choppy’ so you get more surface area ala crispy bits.

Add a drop of oil and bake away for about 15 minutes

Add a drop of oil and bake away for about 15 minutes

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