What is it?
A hybrid of arborio and another rice named Stirpe 136, Turkish baldo rice is a plump, milled, short-grain rice grown in Turkey and Italy. The Turkish variety is particularly starchy and can absorb lots of moisture, which makes it very creamy and tender when cooked. It also keeps its shape well, so it’s a great choice for risotto, paella, and Turkish-style pulaos.
Don’t have it?
Use Italian arborio rice.
How to prep:
Do not rinse baldo rice before cooking or you will lose some of the starch that defines its creamy cooked texture.
How to store:
Keep in an airtight container in a cool, dark place for up to 1 year.
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than…