top of page

Perfect Rice

(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.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page