Adam Liaw's Turkish rice
This Turkish staple has browned orzo pasta through the rice, but you could use broken pieces of vermicelli instead. There are many regional variations.
Ingredients
2 tbsp butter
2 tbsp vegetable oil
½ cup dried orzo (risoni)
2 cups koshihikari rice (sushi rice), or arborio rice
1 litre vegetable or chicken stock
salt and black pepper, to season
lemon wedges, to serve
Method
1. Heat a medium saucepan over medium heat and add the butter, vegetable oil and pasta and stir for about a minute until the orzo turns golden brown. Add the rice and stir to coat in the oil and butter. When the rice turns translucent around the edges, add the stock to a level about 2cm above the rice. Season well. Boil until the stock is level with the top of the rice. Reduce the heat to very low and cover the pot. Keep on a low heat for 12 minutes, then remove from the heat and stand for a further 5 minutes.
2. Uncover and fluff the rice with a spatula and stand for a further minute. Scoop the rice into a small bowl and invert the bowl onto your serving plate to leave the rice in a nice dome shape. Serve with a lemon wedge.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
