Description
Tat Baldo Rice 2000gr
Product of Turkiye
It is produced intensively in the western part of Thrace, in the provinces of Balıkesir, Samsun, Sinop, Manisa and Kastamonu. It is the most produced and consumed type of rice in our country. Baldo rice, which has an odorless feature, has a large-grained, glassy and matte appearance. Baldo rice has a high carbohydrate and protein content. It is one of the rice varieties preferred for mixing into vegetable dishes as well as being used as pilaf and dolma with its separation of grains when cooked, its lightness and high water absorption capacity. It has a plumper appearance compared to other rice varieties.
Store in a cool, dry place away from sunlight.
Cooking tip: If you soak your rice in warm water for 20 minutes before cooking, you can drain the excess starch. If you roast the rice that has been drained well on medium heat, your rice will cook in a shorter time. Rice takes 1.5-2 measures of water for every 1 measure. You can use it in pilafs, stuffed dishes, soups and desserts.
Origin: Turkiye
