Osmancık rice is a long grain rice and cultivated mostly in the Thracia region and also small parts of Black Sea region of Turkey. Osmancık 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 people. From desserts to main dishes, it has been used in a wide range of usage in Turkish cuisine. There are several reasons of the popularity of Osmancık. One reason is that it is more ideal for cooking pilav as it is easier to cook. Another reason is, this rice type is developed in order to be cultivated in other regions in Turkey where the climate is not suitable for Baldo rice. Thus, Osmancık could also suffice the rice demand by becoming a nutritious alternative to Baldo.
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