Turkish-Inspired Rice: The Fluffiest & Tastiest

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Here is a basic Turkish-inspired rice pilaf that packs a whole lotta taste! Making it the perfect rice base for any meal!

What makes this rice so tasty? Butter.

That’s right, a whole lotta butta!

As for the fluffiness factor, well, there are 2 key components:

1. Type of Rice

2. Rice Noodles

Let’s start by talking about the type of rice.

1. Type of Rice

Traditional Turkish-style rice is going to use Baldo rice. This particular type is quite similar to the Italian Arborio rice used in risotto. The main difference is the cooking time. Baldo rice takes less time, but not all stores have this type on the shelves. In these cases, Arborio works just fine.

I, personally, find Jasmin super nice. Long-grain, short cooking time, and it makes for the fluffiest of rice. Plus, this specific type I find much more commonly in the grocery store. That’s why this recipe uses Jasmin rice for this Turkish-fusion rice.

Now what about those rice noodles?

2. Rice Noodles

To make your rice pilaf Turkish-style, you have got to include rice noodles.

Rice noodles are simply a form of short-cut pasta that’s shaped like a grain of rice. Again, not the easiest item to locate, but an important addition for this delicious rice recipe!

An equal substitution for this would be Orzo. (It’s much easier to find in store.)

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Turkish-inspired Rice Recipe

Servings 4

Cook time: 20mins

Ingredients:

2 tbsp butter (unsalted)

1 handful of orzo (***see note***)

1 c. Jasmin rice (rinsed)

2 c. boiled water (***see note***)

1 tbsp salt

Instructions:

1. In a medium-sized pan, melt butter over med-high heat
2. Add orzo, shaking the pan every so often until rice noodles begin to turn brown. Careful not to burn.
3. Once the rice noodles have turned golden brown in color, add rice. Allowing to cook slightly. Make sure to shake the rice around a few times before adding water.
4. After adding the boiling water, make sure to add the salt right away.
5. Allow to boil for about 30 seconds. Then, reduce heat to low, cover and continue to cook for 15 minutes. (Make sure to check on the rice frequently. Different stove types require different cooking times. You know your pilaf has finished once all the water has evaporated from the pan and the rice is soft.)
6. Remove from heat and serve.

TIP: If planning to eat within the next couple of days, rice can be stored on the countertop without refrigeration. Any longer than that and you will want to refrigerate.

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Notes for your Turkish-inspired rice:

1. If doubling the recipe, make sure to cover the entire bottom of pan with orzo rice. This will ensure maximum tastiness!
2. If you have a kettle, boiled water speeds up the cooking time.

For more Turkish recipes, check out this delicious my recipe for Menemen: The Best Scrambled Eggs Ever