Melt 1 tablespoon butter in a medium saucepan on low-medium heat in and add 1 teaspoon olive oil. Stir in 50 g orzo pasta and cook for 1 minute till it darkens very slightly (be careful not to let it burn).
Add 400 g baldo rice and stir till it is lightly golden and the rice is coated in butter.
Pour in 950 ml water or liquid, add 1 teaspoon salt and stir. Cover with a lid, bring to a boil then simmer for 10 minutes. Do not uncover and do not stir during this time.
Remove from heat, keep the lid on and leave it to rest for 5 mins. Fluff with a fork and serve.
Notes
Turkish rice should not be sticky so rinse uncooked rice till the water runs clear to remove the starch.This recipe uses orzo pasta which can be substituted with small strand vermicelli (Note: vermicelli will roast in half the time, take care not to let it burn).Once the lid is placed on the saucepan, do not stir during cooking. When it has finished cooking leave the lid on for a further 10 minutes before serving so the rice continues to steam.Storing leftovers - Turkish rice will keep in a sealed container in the fridge for up to 3 days.Using leftover Turkish rice - stir into soups, mix into salads or serve warm with meat or vegetable dishes.