Add the baldo rice and continue to stir till it changes colour and all the rice is coated in butter.
400 grams baldo rice
Pour in the hot water or liquid, add salt and stir. Cover with a lid, bring to a boil, and simmer for 10 minutes. Do not stir during this time.
950 millilitres water, salt
Remove from heat, and keeping the lid on, allow to stand for 5 mins. Fluff with a fork and serve.
Turkish rice should not be sticky so rinse the rice till the water runs clear to remove the starch. This will prevent it from becoming sticky.This recipe uses Orzo pasta, but you could use small strand vermicelli (be careful as they brown quicker).Once the lid is placed on the saucepan, do not stir during cooking. Once it has finished cooking, leave the lid on for a further 10 minutes so it continues to steam. After this, the rice is ready for serving.Storing leftovers - Turkish rice will keep in a sealed container in the fridge for up to 3 days. Stir into soup, mix with salads or serve warm with meat or vegetable dishes.