Turkish Buttery Rice Pilaf

Method

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1. 1Cover the rice with warm water, add 1 tsp salt and soak for 20-30 minutes. Then rinse in a sieve under cold running water until it runs clear, and drain well.
2. 2Melt the butter with the oil in a pot. If using orzo, add it and stir constantly for 2-3 minutes until deep golden.
3. 3Add the drained rice and sauté over medium heat for 4-5 minutes. It is ready when the grains turn translucent, separate easily and start to crackle on the bottom.
4. 4Pour in the boiling stock, add the salt and stir once. As soon as it boils, cover, turn the heat to the lowest setting and do not stir again.
5. 5Cook for 15-17 minutes, until all the liquid is absorbed and small holes appear on the surface. If you peek at the edge with a spoon, there should be no water at the bottom.
6. 6Turn off the heat, lay a clean paper towel or tea towel over the pot and put the lid back on. Let it steam for 15-20 minutes, then fluff gently with a fork from the bottom up.