Turkish Rice Name: What It’s Called and How to Make It

Turkish rice is commonly called pirinç pilavı, meaning rice pilaf; a popular version, şehriyeli pilav, includes toasted orzo or vermicelli. This stovetop recipe pairs tender, separate grains with buttery toasted pasta, and it works as an easy side for grilled meats, vegetables, or beans.

Ingredients

1½ cups (300 g) Baldo rice, or another medium-grain white rice. Baldo is a Turkish variety prized for pilaf, but ordinary medium-grain rice is a practical substitute.
⅓ cup (55 g) orzo, also called risoni. Short vermicelli broken into small pieces is a traditional alternative; it browns and tastes much like orzo.
2 tablespoons (28 g) unsalted butter, for richness and to help toast the pasta.
1 tablespoon (15 ml) neutral oil, such as sunflower or canola oil, which raises the fat’s tolerance for toasting.
2¼ cups (540 ml) low-sodium chicken broth or vegetable broth, warmed. Water works too, though the finished pilaf will taste milder.
¾ teaspoon (4 g) fine salt, with less if your broth is salty; taste the broth before adding it all.
⅛ teaspoon (0.3 g) freshly ground black pepper, optional.
1 tablespoon (4 g) finely chopped flat-leaf parsley, optional, for serving.

Instructions

Rinse and soak the rice. Put the rice in a bowl and cover it with cool water. Swish the grains with your fingers, pour off the cloudy water, and repeat until the water is much clearer. Cover with fresh water and soak for 20 minutes. This short soak helps the grains cook evenly; it is not necessary to soak overnight.
Drain thoroughly. Tip the rice into a fine-mesh sieve and let it drain for several minutes. Shake the sieve gently to remove excess water. Meanwhile, warm the broth in a small saucepan or microwave until hot but not boiling, and measure the remaining ingredients. Draining matters because water clinging to the rice can make the pilaf softer than intended.
Toast the orzo. Melt the butter with the oil in a medium, heavy-bottomed saucepan over medium heat. Add the orzo and stir often for about 3 minutes, until it turns an even golden brown. Keep it moving near the end: small pasta can go from golden to burnt quickly. If using broken vermicelli, begin checking after 2 minutes because the thinner pieces brown faster.
Coat the rice. Add the drained rice to the saucepan and stir gently for 1 to 2 minutes, taking care not to crush the grains. The rice should look glossy and be mixed evenly with the toasted pasta. This brief coating in fat helps the grains stay distinct and gives the pilaf a lightly nutty aroma.
Add liquid and season. Pour in the hot broth, then add the salt and pepper. Stir once to distribute the pasta and rice, scraping the bottom to release any browned bits. Bring the mixture just to a boil. Taste a spoonful of the broth before it is absorbed and adjust the salt if needed; avoid repeatedly stirring once the rice starts cooking.
Simmer gently. Cover the saucepan with a tight-fitting lid and turn the heat to low. Cook for 12 to 15 minutes, until the liquid has been absorbed and the rice is tender. Start checking at 12 minutes, but keep the lid on as much as possible so steam does not escape. If your burner runs hot, use the lowest setting that maintains a quiet simmer.
Rest, then fluff. Take the covered pan off the heat and leave it undisturbed for 10 minutes. This resting time lets moisture settle through the rice rather than leaving wet patches at the bottom. Remove the lid and fluff gently with a fork, lifting from the edges toward the center so the grains separate without breaking.
Finish and serve. Taste and add a little more salt or pepper if necessary. Scatter parsley over the top if you like, then serve warm. For the best contrast between tender rice and toasted pasta, fluff just before serving rather than leaving the pilaf uncovered for a long time.

Tips

Choose the right rice. Baldo is a good choice for a Turkish-style pilaf, but medium-grain white rice is widely available and gives a similar tender, plump texture. Long-grain rice can also work; its grains will be more slender and less creamy. Brown rice is not a direct swap because it needs more liquid and a longer cooking time.
Control the toast. Golden pasta adds the characteristic savory, nutty flavor. Use medium heat and stir frequently instead of turning the burner high to hurry it along. If the pasta develops dark brown or black spots, it may taste bitter, so it is better to start again than to mix burnt pieces through the rice.
Keep the lid on. A tight lid traps the steam the rice needs to finish. If your saucepan lid is loose, place a clean kitchen towel over the pan before setting the lid on top, keeping the towel well away from the burner. Do not lift the lid repeatedly to check the grains.
Adjust for your broth and pan. Broth varies in saltiness, and a wide pan evaporates liquid faster than a narrow saucepan. Use low-sodium broth when possible, and if the rice is still firm after the liquid is absorbed, add 2 tablespoons (30 ml) hot water, cover, and cook for another 3 to 5 minutes on low.

Serving Suggestions

Serve pirinç pilavı warm as a side dish with grilled chicken, lamb kebabs, köfte, or pan-seared fish. Its buttery, mild flavor also balances tomato-rich dishes such as Turkish-style stewed beans or braised vegetables. For a simple meatless plate, pair it with roasted eggplant, chickpeas, or a pan of sautéed greens and offer lemon wedges or a crisp salad alongside.

At a larger meal, set the pilaf out in a shallow serving bowl and loosen it with a fork just before bringing it to the table. A spoonful of plain yogurt, chopped parsley, or a few toasted nuts can be offered separately, but the rice does not need elaborate toppings. Because the toasted pasta already gives it a savory note, keep accompanying sauces or stews well-seasoned without making the rice itself overly salty.

Variations

Use vermicelli instead of orzo. Break about ⅓ cup (40 g) of thin vermicelli into short pieces and toast it in the butter and oil as directed. Its delicate strands are a familiar alternative in Turkish and neighboring regional pilafs. Watch the pan closely, since vermicelli browns more quickly than orzo.

Make it with water. Replace the broth with 2¼ cups (540 ml) hot water and season carefully with salt. The result is less savory, but it is a useful option when broth is unavailable or when the pilaf will be served with a strongly flavored stew. A small extra knob of butter at the end can round out the flavor.

Add gentle aromatics. For a more aromatic side, soften 2 tablespoons (20 g) finely minced onion in the butter and oil before adding the pasta. Cook it for 3 to 4 minutes until translucent, then toast the orzo and continue with the recipe. A pinch of allspice or cinnamon can be added with the broth, though these warm spices make the pilaf less neutral and may not suit every main dish.

Try a richer finish. Stir 1 tablespoon (14 g) butter into the rice after its 10-minute rest, then fluff. This adds a glossy finish and a fuller buttery taste. For a dairy-free version, use a plant-based butter or add a little extra neutral oil; the texture will remain similar, though the flavor will be less dairy-rich.

Storage and Reheating

Cool leftover rice promptly and refrigerate it within 2 hours of cooking in a shallow, covered container. Refrigerated pilaf keeps for 3 to 4 days. For longer storage, freeze it in meal-size portions for up to 2 months for best quality. Thaw frozen rice in the refrigerator rather than leaving it on the counter, and discard any portion that has been left at room temperature for more than 2 hours.

To reheat a serving on the stovetop, put it in a small saucepan with 1 to 2 tablespoons (15 to 30 ml) water, cover, and warm over low heat, stirring once or twice until steaming hot. In a microwave, place the rice in a microwave-safe dish, sprinkle it with water, cover loosely, and heat in short intervals, stirring between them. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat, since repeated cooling and warming can dry the grains and complicate safe storage.

Frequently Asked Questions

What is the Turkish name for rice?

The word for rice in Turkish is pirinç. A cooked rice pilaf is commonly called pirinç pilavı. When the pilaf includes toasted orzo or vermicelli, it is often called şehriyeli pilav, referring to the small pasta added to the rice.

Is Turkish rice the same as pilaf?

Turkish rice pilaf is one kind of pilaf: rice is briefly coated in fat, cooked with a measured amount of liquid, and left to rest before serving. Recipes differ by household and region. Some use only rice, while others add toasted orzo or vermicelli; broth, butter, and seasonings also vary.

Why do you rinse and soak the rice?

Rinsing removes loose surface starch, which can otherwise make the finished rice stickier. A 20-minute soak helps the grains cook more evenly, especially when using Baldo or another plump medium-grain rice. Drain it well afterward so the extra soaking water does not throw off the broth-to-rice balance.

Can I make Turkish rice without orzo?

Yes. Leave out the orzo and use the same rice, broth, butter, oil, and seasonings for a plain pirinç pilavı. You can also use broken vermicelli in place of orzo. If omitting the pasta, the dish will have a simpler flavor and a slightly different texture, but the rice cooking method stays the same.

Why is my rice mushy or still firm?

Mushy rice can result from excess liquid, rice that was not drained after soaking, frequent stirring, or a lid that lets steam escape and encourages extra cooking time. Firm rice usually needs a little more steam: add 2 tablespoons (30 ml) hot water, cover, and cook on low for a few more minutes. Letting the pan rest off the heat before fluffing also helps the texture even out.

Can I make it ahead?

You can cook the pilaf earlier in the day and refrigerate it promptly, then reheat it with a splash of water until it reaches 165°F (74°C). For the freshest texture, make it shortly before serving, since rice is most fluffy just after its resting period. If preparing other parts of a meal ahead, you can rinse and soak the rice, drain it well, and keep it covered in the refrigerator until you are ready to cook.

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