String Noodle Rice Rice

Almost 4 years ago, I wrote a long article on rice making. After that, I left the basic rice recipes and left. had carrots, it was mushroom, it was grape I always added something to it.

I added it, but for some reason I forgot my favorite pilaf recipe, namely noodle pilaf :) I had a juicy home-cooked meal after a long time yesterday. Now, while I was making a juicy meal, I said I need to pop a pilaf next to it. I saw that there is delicious noodle at home, I started to work.

The only and most important point you need to pay attention to when making noodle rice is the noodle itself. Noodles should be neither too much nor too little. When roasting, it should not be roasted too little or too much. Because if it is roasted a little, it stays white and does not give its aroma to the rice. Even if it is roasted too much, it darkens and even burns and spoils both the color and taste of your rice.

For this, when you take the noodles in the pot, both your water and drained rice should be ready. If you say I'll fill the water, especially the noodles, there is a possibility that it will burn as soon as you leave it.

If you are going to use bouillon, make sure to check the salt, you may not need to add salt because the bouillons are quite salty.

Love…

Materials:

• 2 cups of rice for rice
• 3 spoonful butter
• 1 tablespoons of oil
• 5 tablespoons of vermicelli
• 3 glasses of hot water (broth-chicken stock)
• Salt

How to Make String Noodle Rice Rice Recipe?

1. Sort the rice, put it in the strainer, wash it in 2-3 waters until the starch runs out.
2. Soak it in warm water, wait for 15 minutes, wash it again with plenty of water and drain thoroughly.
3. Mix and melt the butter and liquid in the pan, add the vermicelli and fry them until their color turns slightly and their smell comes out.
4. Add the rice and fry it until it becomes glassy and does not stick together.
5. Add hot water and add salt (don't throw it if you're going to use meat bouillon) and cook it on high heat until it's thick and on low heat when it's eye to eye.
6. When the water is drawn, close the bottom and let it rest for 10 minutes with the lid closed. Mix before serving and transfer to plates.