A staple of Mediterranean and Middle Eastern cuisine, rice with vermicelli (Şehriyeli Pirinç) is the ultimate side dish. Fluffy, separate grains coated in butter or olive oil bring incredible depth and texture to any meal.
Bodrum Long Grain Rice with Vermicelli (1kg)
Pre-blended with the ideal ratio of vermicelli strands and premium long grain rice.
Ingredients
- 1 cup Bodrum Long Grain Rice with Vermicelli blend
- 1.5 to 2 cups Boiling water or stock (chicken or vegetable)
- 1–2 tbsp Melis Unsalted Butter or Bodrum Extra Virgin Olive Oil
- ½ tsp Bodrum Fine Himalayan Salt (adjust to taste)
Step-by-Step Instructions
- Rinse & Drain: Place 1 cup of the Bodrum Rice & Vermicelli mixture into a fine-mesh sieve. Rinse under cold running water until the water runs mostly clear, then drain well.
- Sauté in Oil/Butter: Melt the butter or heat olive oil in a saucepan over medium heat. Add the rinsed rice and vermicelli mixture. Sauté for 2 to 3 minutes, stirring continuously to coat each grain.
- Add Hot Liquid: Pour in 1.5 to 2 cups of boiling water or stock and stir in the fine Himalayan salt. Bring the mixture to a rolling boil over medium-high heat.
- Cover & Simmer: Once boiling, reduce the heat to low, cover tightly with a lid, and let it simmer undisturbed for 12 to 15 minutes until all liquid is absorbed.
- Steam & Fluff: Turn off the heat. Place a clean paper towel between the pot and the lid to catch moisture, and let it steam for 10 minutes. Fluff gently with a fork before serving.
Chef's Tip: Placing a paper towel beneath the pot lid during the resting phase traps excess steam, preventing soggy rice and giving you perfectly separate, fluffy grains every time!
Serving Suggestions
Pair this fragrant, golden vermicelli rice with grilled meats, chicken stews, slow-cooked casseroles, or roasted Mediterranean vegetables.
