Reis | Long Grain Baldo Rice | Baldo Pirinci | 11 lb (5 kg)

Reis long grain Baldo rice in the 11 lb (5 kg) bag, grown in the Gonen region of Turkiye, as printed on the front. Baldo is the Turkish rice cooks reach for when the rice is the dish - pilaf, dolma and rice pudding - and this is the family size for kitchens that cook it often. Highlights Baldo variety, long grain - Grade 1, milled, non-parboiled, as printed on the bag Grown in the Gonen region - as stated on the front of the bag For pilaf, dolma and sutlac - the Turkish rice for stuffed vegetables and vine leaves, rice pudding and pilaf 11 lb (5 kg) bag - the family size, alongside the 2.2 lb and 5.5 lb Reis Baldo bags on this shelf Origin: Turkiye - as printed on the bag How to Cook The bag's own advice: soak the rice in warm water for 20 minutes, then rinse it until the water runs clear. For pilaf, use 1 measure of rice to 1.5 measures of water: turn the drained rice in butter for a minute or two, add hot water or stock and salt, cover and cook on low heat until the liquid is absorbed, then let it rest off the heat. As the bag warns, do not stir the rice while it cooks - stirring breaks the grains. Fluff it gently with a fork once it has rested. What Is Baldo Rice? Baldo is a rice variety grown in Turkiye; this bag comes from the Gonen region. Turkish cooks use it for pilaf, for stuffed vegetables and vine leaves (dolma and sarma) and for rice pudding (sutlac). Osmancik, the other Turkish variety on this shelf, is the everyday pilaf rice. Product Details Origin Turkiye - grown in the Gonen region Type Long grain Baldo rice, Grade 1, milled, non-parboiled Net Weight 11 lb (5 kg) Storage Store in a cloth bag in a cool, dry place away from direct sunlight. Inspect before use Ingredients Rice Allergens Rice is not one of the nine major US allergens, and the bag carries no separate allergen statement Also known as: baldo pirinci, baldo pirinc, gonen baldo, gonen pirinci, uzun tane baldo, pilavlik pirinc, sarmalik pirinc, pirinc, turkish baldo rice, baldo rijst