Serves 4
This rice recipe uses Turkish baldo rice which you can buy from an international supermarket. It is a shorter and more plump grain which has a creamier texture and flavour to normal long grain rice. This variety of rice requires more water, so if you do substitute for basmati or long grain then you will need to reduce the amount of water by about 25-30% and beware that it will be less creamy.
Ingredients
- 1 mug of Turkish baldo rice, washed
- 2 tbsp Orzo
- 1 tbsp butter
- 1tbsp Olive Oil
- 2 mugs of Boiling Water
- 1/2tsp Salt
- 1/2tsp Black Pepper
Cooking Instructions
- Add the oil to a saucepan over a medium/high heat, add in the orzo and fry until the orzo turns a dark golden brown.
- Add in the rice, salt, pepper and butter and mix. Fry the rice off for a min or so and then add the boiling water and cover with a lid. Cook on a low/medium heat. Do not be tempted to stir the rice at any point.
- The rice is cooked when all of the water has been absorbed and you start to see small holes appearing in the surface. Still do not mix the rice, but turn off the heat, cover with a tea towel and place the lid back on. Leave to sit for at least 15mins.
- After the rice has rested, use a fork and fluff up the rice, serve with your favourite kebab and a big dollop of yoghurt! Enjoy!
