Mahmood Rice

Baldo Rice

Full Bodied and Creamy

With its round and large grains, Baldo rice has a high starch content and a naturally creamy texture making it ideal for risotto and stuffed dishes. Its dense consistency and rich aroma bring traditional flavor to your table.

Plump Grains
Creamy Texture
Ideal for Turkish Cuisine
900 gr
5 Kg

Rice Characteristics

Baldo is a medium-grain rice variety belonging to the Japonica group (commonly cultivated in Turkey and Italy). With its high water absorption capacity and plump grains, it is ideal for Turkish-style fluffy pilaf.
  • Shiny and full-bodied grains; when cooked properly, the grains stay separate.
  • Excellent flavor absorption — carries butter, broth, and spices beautifully.
  • Suitable for stuffed vegetables (dolma, sarma), meat-based stews, and classic plain or vermicelli pilaf.
  • Compared to Basmati, it offers a fuller body, while being less sticky than Calrose.

Cooking Instructions

There are many ways to cook Baldo Rice:

100 g RICE
255 ml WATER

Heat: 1100 W
Time: 9 min. + 5 min. resting

Soak for 20–30 minutes, cook covered (with lid or film), then let rest for 5 minutes.

100 g RICE
200 ml WATER

Heat: Medium
Time: 14 min. + 5 min. resting

Add boiling water and cook (you may briefly sauté it with butter beforehand, if desired).

100 g RICE
200 ml WATER

Heat: 190°
Time: 25 min. + 5 min. resting

Soak for 20–30 minutes, add boiling water, and cook with the lid closed.

100 g RICE
265 ml WATER

Isı: 190°
Süre: 20 Dk. + 5 Dk Dinlenme

20–30 dk ıslatın, kaynar su ekleyip kapak kapalı pişirin.