Pilauf Rice

Name: Pilauf Rice
Prep time: 20 min
Cook time: 25 min
Yield: 4 to 6 servings
Cuisine: Kebab & Grill Menu
Ingredients: Baldo Rice — 450g; Orzo Pasta — 100g; Vegetable Oil — 1 tbsp; Butter — 50g; Salt — 2 tsp; Hot Beef or Vegetable Stock — 720ml

This traditional Turkish staple features long-grain Basmati rice gently toasted alongside delicate orzo pasta in rich, clarified butter. Steamed to fluffy perfection, every grain absorbs the nutty richness of the butter and a hint of warm broth, yielding an exceptionally tender texture that provides the ultimate fragrant foundation for any savoury feast.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 25 minutes

Servings: 4 to 6

Notes:

Soaking Baldo or short-grain rice in warm salted water for 15 minutes removes excess surface starch, ensuring the cooked grains stay light and separate.

Toasting the orzo in melted butter until deeply golden brown adds a nutty depth of flavour and a lovely visual contrast.

Hot beef, chicken, or vegetable stock adds rich savoury notes, though boiling water can be used for a lighter finish.

Placing a clean tea towel or paper towel under the pot lid for 15 minutes off the heat traps excess steam, leaving the pilaf perfectly fluffy.

Soak and Rinse Rice
Place the Baldo rice in a fine sieve set over a bowl of warm salted water. Soak for 15 minutes, then rinse thoroughly under cold running water 3 to 4 times until the water runs completely clear. Drain well until dry.

Toast Orzo Pasta
Heat the vegetable oil and butter in a large wide pan over medium heat until melted and sizzling. Add the orzo pasta and stir constantly for 3 to 4 minutes until deeply golden brown and fragrant.

Toast Rice Grains
Add the drained rice and salt to the pan with the toasted orzo. Cook over medium heat for 5 minutes, stirring gently with a wooden spatula to coat and toast the grains until slightly translucent.

Simmer and Steam
Pour in the hot stock or boiling water and stir once. Bring to a boil, then cover with a lid, reduce heat to the lowest setting, and simmer for 10 minutes until all liquid is absorbed.

Fluff and Rest
Turn off the heat and gently fluff the rice with a spatula from bottom to top. Cover the pan with a paper towel or clean cloth, replace the lid, and let rest off the heat for 15 minutes before serving.