Turkish-Style Rice with Vermicelli

Rinse the rice 3 to 4 times until the water runs clear, then drain in a colander.

Heat the oil in a skillet. Add the peeled garlic cloves and rice seasoning.

Sauté for 1 minute, then remove the garlic—it has already released its aroma.

Add the vermicelli and cook, stirring frequently, until golden brown.

Add the rinsed rice, stir well, and spread evenly across the skillet.

Pour in hot water or broth, and season with salt.

Cover with a lid, bring to a boil, then reduce the heat. Cook for 10–15 minutes until the liquid is absorbed.

Remove from heat and let it rest covered for 5 minutes so the rice becomes more tender.