How to Make Turkish Rice?

In this post we will share recipe for how to make Turkish rice?

How to Cook Turkish Rice?

To make Turkish rice, the key is achieving that perfect fluffy texture where each grain is separate and tender. Here’s how to do it:

Ingredients:

• 1 cup of Turkish Baldo rice or basmati rice
• 1-2 tbsp olive oil or butter
• 1/4 cup small pasta (orzo or angel hair pasta)
• 1.5 cups water or broth (chicken or vegetable)
• Salt to taste

 How to cook rice Turkish style: Instructions

1. Rinse the Rice: Start by rinsing the rice thoroughly to remove excess starch. Place it in a bowl, rinse a few times, and then let it drain. Alternatively, soak it for 30 minutes to an hour for extra fluffiness.
2. Brown the Pasta: Heat olive oil or butter in a pot over medium heat. Add the pasta (orzo or angel hair) and stir until golden brown, around 2-3 minutes.
3. Toast the Rice: Add the rinsed rice to the pot with the browned pasta and stir it for 1-2 minutes, allowing the rice to get lightly toasted.
4. Add Water or Broth: Pour in the water or broth and add salt. Stir gently, then bring to a boil over medium-high heat.
5. Simmer and Cook: Once boiling, reduce the heat to low and cover the pot. Let it simmer for around 12 minutes, or until most of the water has been absorbed.
6. Rest: Remove the pot from the heat, keeping the lid on. Let the rice rest for at least 15-30 minutes to allow the steam to finish cooking the rice.
7. Serve: Fluff the rice with a fork before serving. It pairs wonderfully with Turkish stews, grilled meats, or vegetable-based dishes.

This method creates a wonderfully fluffy, aromatic rice that complements many dishes, especially Turkish and Middle Eastern meals. Enjoy!

FAQS

Where does rice come from?

Rice is an ancient cereal grain known for its high productivity and ability to be stored and transported easily due to its low moisture content. While it is most often linked to Asian culinary traditions, rice is thought to have been first cultivated in Asia more than 10,000 years ago. In contrast, wheat was the dominant grain around the Mediterranean region.

In Turkey and the Middle East, bulgur pilaf has traditionally been a staple, often served alongside fresh bread. The introduction of rice to this area can be traced back to the Persians, who popularized extravagant rice pilafs that caught the attention of Ottoman chefs. These cooks brought rice into the imperial kitchens, where it was used in flavorful pilafs with ingredients like currants and pine nuts, a dish still enjoyed today.

Once a luxury food, rice pilaf has become increasingly affordable and has gradually overtaken bulgur as the go-to side dish in much of Turkey and the Middle East. However, in some regions, such as southeastern Turkey, bulgur-based dishes are still held in higher regard.