This is so simple and delicious, and tastes much naughtier than it really is!
Only three ingredients, and about 20 minutes, and you have savoury, glossy, buttery rice - perfect served with Turkish kebabs and all the trimmings.
This quantity will serve four to eight - if you're eating it with kebabs, salads, tzatziki and all the trimmings, possibly with pitta or Turkish bread, it will serve six to eight, if you're just having it with kebabs and a side salad., then it's more likely to serve four to six.
Calories per serving: 145 for an eighth of the total quantity, 193 for a sixth, and 290 calories per serving between four (I found an eighth was more than enough with everything else!).
If you fancy putting together a nice Turkish feast, with a shopping list and preparation plan, then have a look here!
- 280g easy cook white rice (I use this, as it is the texture I'm familiar with being served at Turkish restaurants, and less likely to stick or become over-cooked - the grains stay nice and separate and it's good to have easy sides that are unlikely to go wrong, however feel free to use any long grain rice) 
- 750ml hot chicken stock (I like Knorr Touch of Taste Chicken Boullion) 
- 20g butter (or more to taste), diced 
Rinse the rice, and add to a pan (which has a tight-fitting lid) with the hot chicken stock. Bring up to the boil, then put the lid on, turn the heat down and simmer for 15 minutes.
Check the rice, give it a stir, and cook for an extra 5 minutes if it's not quite cooked and you still have excess liquid. Then add the butter, stir in vigorously until melted, and serve immediately. If you lay your kebabs across the rice, it will absorb any juices and excess marinade from them, and be even tastier!