Traditional Turkish Rice

Try this is a step by step method in pictures of how to create the most perfect and beautifully fluffy Traditional Turkish rice.


  • any long grain white rice (cheaper the better for me)
  • Vermicelli pasta or orzo
  •  Boiling water
  • Chicken stock or salt
  • Veg oil


First using a large coffee mug (see pics) to measure, fill it will rice, (1 mug will serve at least 3-4 meals as a side order to go with a main)


transfer the rice into a large jug and stand it under the running hot tap with a sive on top to stop the rice escaping from the jug, leave it under the running water.



fill the kettle and put it on to boil

Put a chicken stock to the mug you measured the rice in and stand aside

take out a chip pan sized pan and add a good glug of veg oil so it’s about half an inch deep ( the amount of oil will change to your taste as you get used to cooking it)

Chuck in a handful of orzo or vercimelli and turn the gas on full heat, fry these until deep golden brown

fill the mug with the chicken stock in and stir until the stock has dissolved, at this stage if you don’t want to add stock then you can just add a little salt for taste.

take the rice from under the tap and drain it in the sive

Add the drained rice to the hot oil with the orzo in and stir until all the oil has covered each grain of rice.

Add in the mug of water/stock and then fill the cup again with boiling water and add this in too. My ratio is 2 cups water to one cup rice but I always add an extra glug of water for luck too.

Bring to the boil then cover with the pan lid and transfer to the smallest ring on the lowest heat. Keep checking it every couple of minutes to see if the water has been absorbed. (Look through the glass lid it’s important that you don’t keep lifting the lid as it’s the steam that will do most of the cooking)

when you think all the water has been absorbed then life the lid and very quickly but very gently put on your spoon in and just move the rice around slightly to lift any that’s caught on the bottom of the pan,

don’t worry I know the rice isn’t ready yet.

Quickly put the lid back on, turn off the gas and leave the pan for around 10-15 mins.

After this time time life the lid and taste the rice, (put the lid back on while trying) and if rice is beautiful and soft then it’s ready!

If it’s got a slight crunch then put the lid back On and leave it longer.

It’s done!!! Take a spoon and mix the rice a little to fluff up and serve.

Well done you’ve just cooked beautifully fluffy traditional Turkish rice.

Please feel free to comment if you’ve tried my way of doing it and let me know if you loved it.

p.s there are so many ways of cooking it and some even use a frying pan and switch the oil for butter but I like it my way as that’s the way my lovely mother in law taught me in the village.

Published by Wife of a Turkish Life

Just a normal lass living in a beautiful city in the uk and soon to move over to Turkey. I have 3 beautiful children and a lovely Kurdish hubby from turkey. We currently live apart from our Turkish family in turkey and live in the Uk and soon to move back over to turkey for good. I love everything about my life! I absolutely adore cooking and baking, I cook a beautiful meal and dessert every night and light lunch during the day if we are hungry. I bake a lot too hence why I’m growing to the size of an elephant and find it hard to shed the lbs (ooops) I also love, shopping, socialising, date night together with the hubby when he’s home, I love make up and being and hairdresser and beautiful among others things I love everything about self presentation. At the moment I am a fully mummy to two little beauties and I love it. Please feel free to follow my blog and have a little onsite into our life. I’m just starting out so there’s much more to be added each day. Please be kind and if You don’t like my life then don’t feel the need to stick around and tell me in a nasty comment 😝.

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