Turkish rice (vermicelli rice)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Pour the rice into a very large bowl under cold running water and gently drain the water out of the bowl through a sieve.
2. 2Repeat a few times until the water in the bowl is clear, then fill the bowl up with cold water and leave rice to soak for 10 mins while you cook the vermicelli.
3. 3Put the oil into a medium pan over medium heat. Add the vermicelli and stir continuously until the strands turn a rich golden brown, 2-3 mins.
4. 4Take the pan off the heat, stir through the butter until it melts and allow the vermicelli to cool for 1-2 mins.
5. 5DrainDrain the rice thoroughly through a sieve. Add the rice to the pan and stir well. Pour the hot stock into the pan, sprinkle in ½ tsp salt, stir well then return the pan to the hob over a high heat.
6. 6Turn up the heat until boils, then lower the heat to the lowest it will go, put the lid on the pan and let it simmer for 7-9 mins.
7. 7ServeRemove the pan from the heat, cover with a couple of sheets of kitchen paper or a light tea towel and the pan lid, and let the rice sit in the pan for 10 mins. Fluff up with a fork before serving.