The recipe that yields perfect Turkish style rice every time.
Recipe by Vidar Bergum on May 25, 2021
Total time: PT30M
Rating
4.84 stars (48 reviews)
Ingredients
240 g basmati rice (I use sella type)
2 Tbsp olive oil (I use a mild extra virgin or butter)
3 Tbsp orzo pasta (risoni/arpa şehriye or broken vermicelli pasta (tel şehriye))
450 ml water
1 Tbsp butter (optional)
salt
Categories
Side Dish
Cuisine
Türkiye
Steps
Rinse the rice in several changes of fresh water until the water no longer immediately becomes very cloudy (see text above). Drain.
Add the olive oil or butter to a pot set over medium/low heat. Add the pasta. Fry until light brown, stirring regularly. Add the rice and ½ tsp salt. Add the water. Put a lid on, bring to the boil and turn the heat down to low. Leave to cook for 12 minutes.
Take off the heat and leave (without taking the lid off) for 20-30 minutes, or as long as you can bear to wait. For a buttery rice, quickly add 1 Tbsp butter as you take the rice off the heat, closing the lid immediately to ensure as little steam as possible escapes.
When ready to eat, fluff the rice up with a fork, adding more salt if necessary. For a more buttery flavour, mix in another tablespoon of butter just prior to serving.
Reviews
Ruhi Desani on 2025-03-31 (5 stars): Easy and simple way of making Turkish style rice! Thanks!
Bonny Shulse on 2025-03-30 (5 stars): Made it with baldo rice - came out great!
Noel Souleiman on 2025-03-27 (5 stars): Is this long grain or Extra long grain?
I will make this recipe on Saturday I want to make sure my measurments are correct… what’s the brand name you get from the Indian supermarket?
I’m looking to feed 13 people how many cups Shluld I make
Laurie on 2025-02-11 (5 stars): I followed your direction but added a little chicken bouillon. It was perfect! Ty!
Vicki on 2025-02-02 (5 stars): These are wonderful instructions for preparing "al dente" Turkish rice. Not too soggy, not too dry. Just right! Thank you for sharing your method.
Erin on 2024-12-15 (5 stars): This is exactly what I was hoping for! It accompanied barbunya pilaki & Lebanese lamb kafta in lavash. Grateful You shared this recipe
Dom W on 2024-09-09 (5 stars): Making rice for the fourth time tonight with these directions, with toasted pine nuts and raisins added. I use average supermarket basmati (stopped buying Tilda ‘Pure’ Basmati because I don’t think it’s worth paying extra).
Thank you so much for this recipe which has been perfect everytime. I’ve found that my heavy bottomed steel pan seems to help.
20 years I’ve been scratching my head following every instruction to rinse until clear, while wasting a heck of a lot of water (and time)!
P Childs on 2024-08-25 (5 stars): Best recipe ever referred to me. Buy my Turkish friends and they do know how to cook. Turkish rice, the best. Thank you for sharing. I've learned a lot about the culture and this wonderful rice recipe
Susan Lowe on 2024-08-14 (5 stars): I have never cooked this before as knew it had to be right. I am English married to a Turk. I gave your recipe a go and Wow!!. Brilliant. 😊 the only thing he said was not enough salt but he does like salt.
Thankyou
Victoria Lee on 2024-07-14 (5 stars): What could I use instead of pasta bc I'm following gluten free cooking & eating?
Christine on 2024-06-16 (4 stars): It can be reheated and frozen. Just add a little stock before re heating. Enjoy
