Baldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Apart from Turkey, baldo rice is grown in Italy. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice. The best way to differentiate the Turkish baldo and Italian baldo is the white belly grains. White belly grains are the rice grains where there is a white spot in the middle of grain. In Turkish baldo, white belly grains are less in total compared to the ones in Italian baldo due to its characteristics.
Serving size: 60 g
Nutrition facts are calculated on 60 gr. dry material, over 2000 kcal for adults.
|Nutrients||Amount||% Daily Value*|
|Fat||0,8 g||1,2 %|
|Carbohydrate||46,4 g||15,5 %|
|Sugar||0 g||0 %|
|Protein||3,8 g||7,6 %|
|Salt||0,03 g||0,5 %|
Preparation Tip for Product
Please soak for 10 minutes prior to cooking. When cooking baldo rice, please use 1,5 cups of hot water for each cup of baldo rice you want to cook.