📖 Instructions

1. **Get started with the steamed rice:** Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This removes excess starch and helps prevent sticking. Drain the rice completely in a colander. I usually give it a good shake—it’s oddly satisfying!
2. **Cook the rice:** Add the rinsed rice and 2 cups of water to your rice cooker. If you're using a saucepan, bring the water to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed. Let it steam, covered, for 5 minutes after turning off the heat. Fluff gently with a fork. Don't over-fluff, or you'll make it mushy. Remember that time!
3. **Now for the Turkish Pilav:** In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1/2 cup of finely chopped onion and sauté until softened, about 5 minutes. It should be translucent and smell amazing—don't rush this step.
4. **Add aromatics:** Stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (optional, but adds a nice kick!). Cook for another minute or two, just to toast the spices slightly.
5. **Toast the rice:** Add 1 cup of long-grain white rice to the saucepan and stir to coat it with the butter and spices. Toast the rice for about 2 minutes, stirring constantly. This adds a lovely nutty flavor! Make sure every grain is coated, otherwise you might get some uncooked bits.
6. **Simmer in broth:** Pour in 2 cups of chicken broth (or vegetable broth for a vegetarian version). Stir well to combine. Bring the broth to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed. Do not lift the lid during cooking, it releases steam and reduces the final product's fluffiness.
7. **Fluff and serve:** Once cooked, remove the saucepan from the heat and let the pilav rest, covered, for 5 minutes. Fluff gently with a fork. Serve the fluffy steamed rice alongside the flavorful Turkish pilav. Garnish with fresh parsley, if desired. I like to add a squeeze of lemon juice at the end for extra zing—it’s a game changer!