Turkish Rice Pilaf
3/4 cup long-grain rice
1 cup hot water or chicken stock
2 tbsp butter
1 tsp salt
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.
Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.
* Don't stir Pilaf while it's cooking.
* Don't use a spoon to fluff Pilaf. Use a wooden or regular fork for it.
Makes 2 servings.
You can serve Turkish Rice Pilaf with any kind of meal. My favourite is having this delicious pilaf with plain yogurt and some chopped fresh green onions (only white parts) all over.