Turkish rice pilaf is one of the most delicious rice dishes ever. However, in order for it to fully develop its irresistible taste, you have to pay attention to a few simple points when preparing it. If you watch this video carefully until the end and follow all the steps, your Turkish rice pilaf will definitely not be mushy, but just as fluffy and non sticky as in the restaurant.
Pirinc Pilavi is an essential side dish in Turkish cuisine and goes well with kebab as well as chicken, fish or vegetables.
I also like to eat it with a fresh salad or just with turkish yogurt.

For authentic Turkish rice pilaf, you can basically use any type of rice that can be bought in the Turkish supermarket.
For beginners and inexperienced people, I recommend the Baldo rice variety, which is also used in gastronomy. This type of rice is the most forgiving of cooking mistakes because it does not fall apart even at higher cooking temperatures and longer cooking times.
In addition to Baldo rice, the "Pilavlik Pirinc" (that means rice for pilaf) and Osmancik rice are also relatively easy to prepare.
In my opinion, only the San Andrea or Tosya Tipi variety requires a little more experience in preparation and should also be soaked before rinsing.
If you want, you can also use basmati rice. This is not authentic Turkish rice pilaf, but it tastes very tasty.

If you want to prepare the rice in a rice cooker (should not be heated with induction), then I definitely recommend that you first roast or sauté the pasta and rice in a pan and then quickly pour it into the rice cooker before adding the liquid.
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‍ Ingredients:
2 cups (approx. 416 g) Baldo rice
60 g oil
60 g soup noodles (e.g. Arpa or Tel Sehriye, Orzo, Risoni, Kritharaki, Vermicelli)
4 cups (approx. 900 g) hot water. If you want, you can replace some of the water with chicken broth
1.5 tsp salt
2 tbsp (approx. 28 g) butter
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