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Duru Baldo Rice – Baldo Pirinç – 1kg

Duru
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Turkish Baldo rice is known for its plump and flavoursome quality across the Mediterranean. Grown in the northern Aegean region of Turkey, with ideal its climate and soil type for the cultivation. Baldo rice is the choice of culinary experts, for its versatile use across creamy dishes, such as risottos, vegetable rolls and vegetable stuffings. Baldo grains absorb plenty of flavour through moisture yet stays tender.

The secret of cooking the perfect baldo rice is accurate water to grain ratio, over time. So pay attention to how it differs in texture to other rice types.

Turks use Baldo for every rice dish, our favourite is Nohutlu Tavuklu pilav. Baldo is also ideal for risottos and paellas because of its superior flavour to Arborio rice.

Duru Baldo only packs 100% Turkish baldo, from the bountiful fields of Balıkesir, Turkey. If you keep it in an airtight container in a cool, dark place, you can store it for up to 1 year.

  • plump, short-grain
  • milled
  • lesser white belly grains
  • keeps its shape when cooked
  • one of the essentials in Turkish cuisine.
  • creamy and tender
  • 1kg

 

£3.70 £4.95

In stock

Baldo rice is believed to be a hybrid of arbiato rice. The Turkish variety of Baldo rice is particularly starchier and can absorb more moisture than Italian Baldo . This  makes it very creamy and tender when cooked. It also keeps its shape well, so it may be a better choice for risotto and paella. Turkish Baldo rice is commonly cultivated from the northern Aegean region of Turkey, especially in Balıkesir region, where the climate and soil type is very ideal for its cultivation. 

There are not many differences between Turkish baldo and Italian baldo at first sight when you look at them. However, due to climate and soil type differences Turkish baldo has a tendency to have lesser white belly grains that are the white inedible spot in the middle of grain. The Northern Aegean climate is slightly different from the Mediterranean climate regarding temperature and humidity. Because of this, Turkish baldo rice has the capability of absorbing lots of moisture which is more than Italian baldo and arbiato.   

In Turkish cuisine, baldo is not the only commonly used rice type. Turks also use Osmancık rice. Osmancık rice is a long grain rice and cultivated mostly in Trakya area and also small parts of  Black Sea region of Turkey, especially in Bafra /Samsun. It was not as common as Turkish Baldo until 1997. After being developed by the Agricultural Research Institute of Edirne in 1997, Osmancık rice has been becoming popular among Turkish peoples as  Osmancık rice is more ideal for cooking pilav as it does not require as much attention as baldo rice to cook. In this sense, Osmancık rice is more suitable for the people who are in a rush when cooking.   

SKU: 28691440075367 Categories: , Tags: ,
Weight 1.1 kg
Brand

Duru

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