When I first started cooking Turkish rice I just could not get it right. It took me quite sometime and eventually I admitted to my Sister in Law I couldn’t cook it and could she show me. This is how she taught me how to cook Turkish Rice….
- Prep Time: 5 minutes
- Cook time: 30 minutes
- Yield: 5
- Rating: 5 stars – based on 2 reviews
- Baldo Rice – 1 1/2 cups
- Orzo – 1/2 cup
- Olive Oil – 1 tablespoon
- Chicken Stock Cube – 1 optional
- Warm/boiled water – 1 to 2 cups
- Salt – to taste
First of all I also use Baldo Rice it always turns out the best and it’s what my MIL and SIL always use.
I always add Orzo, thats those little brown bits you get in the rice here.
I like to add a chicken stock cube for flavour but you can leave it out or use a vegetable stock cube.
Olive Oil, you can use vegetable oil or butter.
Wash your rice throughly this removes all the starch and dust from the rice and stops it becoming thick and gloppy.
In your pot add the Olive Oil and add in the Orzo, keep stiring the Orzo until it turns a nice golden colour.
Add in your rice and allow to heat for 2-3 minutes keep stiring.
Add in your stock cube and salt.
The add in your warm water till it covers the rice by about an inch.
Allow rice to simmer on a low heat until all the water is absorb by the rice.
Then take off the heat and place either a clean tea towel or paper kitchen towel over the top of the rice and place the lid on the top. Allow your rice to stand for 5 to 10 minutes.
Remove the lid and towel and fluff up rice with a fork.
You can either serve straight away or I like to leave mine to cool before serving.
© 2012 – 2015, Kerry Arslan. All rights reserved.