|Prep Time||5 minutes|
|Cook Time||15 minutes|
- Heat your butter in a deep saucepan over a low heat.
- Now add your şehriye (orzo) to the pan and stir around for a few minutes until you see it start to change colour.
- As soon as you notice the orzo start to go brown, add your cup of rice and continue to stir. Remember to keep the pan over a low heat and keep stirring, otherwise your rice and orzo will burn.
- After 3-4 minutes, add the water or stock.
- There will be a big sizzle and the liquid will bubble up. Turn up the heat and bring the rice to the boil, fully.
- Once the rice is boiling, give it a couple of stirs around, put a lid on the pan, leaving a small gap, and reduce the heat to medium-low.
- Leave your rice to simmer for 8-10 minutes until the water or stock has absorbed.
- Now remove from the heat, put the lid firmly on the pan and leave your Turkish rice to stand for 5 minutes.
- After 5 minutes, remove the lid and fork through your rice.
If you find the butter too rich in your Turkish rice, we sometimes just use a glug of olive oil. This is not traditional and does change the flavour slightly but it makes or an occasional, tasty variation.
Whatever size cup you use for your rice, make sure you use the same for your water or stock.
Calories are approximate and are calculated on using butter and water as opposed to stock.
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