Campanello
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Campanello

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Grains & Legumes

Baldo rice

Baldo rice from Turkey, a round grain that absorbs flavour well — preferred for pilaf, sarmale (stuffed cabbage rolls) and rice pudding.

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Pick up from shop: Ready for pickup after phone confirmation, usually the same day.

Why we picked it

The round Baldo grain absorbs flavour well and turns creamy, so it does equally well in pilaf, in the filling for sarmale (stuffed cabbage rolls) or in a rice pudding.

About the product

Baldo rice, a round-grain, slightly sticky rice from Turkey that absorbs liquid and flavours well. It is preferred for pilaf and for the filling of sarmale (stuffed cabbage rolls), but it also works very well in rice desserts.

How to use it

  • Rinse the rice, then sauté it briefly and boil it for a fluffy pilaf.
  • Use it in the filling for sarmale (stuffed cabbage rolls) or stuffed peppers.
  • Cook it with milk and sugar for a creamy rice pudding.
  • It also suits risotto-style dishes, where you want a grain that binds creamily.

Storage

Kept somewhere dry and cool, Baldo rice lasts a very long time; keep it in a closed container, away from moisture and strong smells.

Kept dry in a sealed container, these last for months without losing quality.

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