Turkish Rice

5 from 8 votes

My Turkish Rice recipe is made with Baldo rice, orzo, butter, and stock for a fluffy, buttery pilaf that goes with almost any main dish. It is simple, inexpensive, and ready in about 30 minutes.

Prep Time25

Cook Time25

Total Time50

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 305kcal

Author: Ayla Clulee

Ingredients

2 ½ tablespoon butter (50 grams)
⅓ cup orzo (50 grams)
2 cups rice (baldo or tosya) (400 grams)
3 cups vegetable stock, chicken stock, beef stock or water (600 ml)
¼ teaspoon black pepper
½ teaspoon salt
2-3 drops lemon juice
¼ teaspoon sugar

US Customary - Metric

Instructions

Soak the rice in warm salted water for 20 minutes (optional).
Wash the rice in a sieve under running cold water until the water from the rice runs clear, and let it drain.
Heat a pan over medium heat and melt the butter.
Add orzo and saute until golden brown, then add the rice with the salt, and sauté for a few minutes until the rice is dry.
Add the liquid to the rice along with the pepper, lemon juice, and sugar. Increase the amount of the liquid to 4 cups (800 ml) if not soaking the rice.
Mix them all gently and let it simmer on low heat with the lid off for 15 to 20 minutes, until the rice absorbed the liquid.
When cooked, let it rest for 15 minutes without opening the lid.
Fluff the rice gently with a fork before serving.

Notes

Baldo rice is the best choice for traditional Turkish rice. Tosya rice or Arborio rice also works well.
Wash the rice until the water runs clear. This helps stop the rice from turning sticky.
Drain the rice well before cooking.
Adjust the amount of liquid depending on the type of rice you use.
Use 3 cups / 600 ml of liquid if you soak the rice first.
Use 4 cups / 800 ml of liquid if you do not soak the rice.
After adding the stock, stir only once and do not stir again while the rice cooks.
Let the rice rest before serving. This gives you a fluffier pilaf.

Nutrition