The SECRET to Turkish Rice That Never Comes Out Sticky

Turkish rice that never comes out sticky. This is how Turkish pilav is actually cooked at home in Anatolia, with the salt bath, the toasted şehriye and the one rule about the lid that decides whether your rice turns out fluffy or turns to glue. Most people learn to cook rice by rinsing it under a cold tap and hoping. That is the step that fails you. In a Turkish kitchen the rice goes into hot salted water first, and what comes off it in that bowl is the starch that would have glued the grains together in the pot. Everything after that is patience, not talent, and the reason your pilav has never worked has nothing to do with your hands. In this video Nene cooks a full pot of Turkish pilav from the beginning, explains why Baldo rice behaves differently from the long grain in your cupboard, why the vermicelli has to be browned in butter before the rice goes in, and what the towel under the lid is actually doing during those last fifteen minutes. Two cups of rice, three cups of hot broth, a heavy pot and a flame you leave alone. Subscribe, and the next pot is yours. Tell her in the comments what your own grandmother used to make, and that is what she cooks next. #turkishfood #pilav #turkishrecipes