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Classic rice pilaf is the backbone of many different recipes from Turkey. Turks do not like sticky rice, which can be a major source of embarrassment for a cook. For the best pilaf, you must use the best quality rice you can find. Certain types are better suited to this recipe. In Turkey, "baldo" rice is considered the best and it can be found in on-line Turkish grocery stores in America. If you are not willing to go after the baldo rice, sushi rice works very well, so does nishiki and jasmine. Boil the chicken broth or water, set aside. Measure the rice, put it in a strainer and wash it under plenty of running cold water until the water runs clear. By washing the rice, we are getting rid off the white dust that makes the rice stick. Sticky rice comes handy if you are using chop sticks in a Chinese restaurant but Ottoman Turks used nothing but wooden spoons to eat their pilafs. Drain the water. Melt the butter in a non-stick pan. Add the orzo and sautee at medium heat until light brown. Add the rice and continue sauteeing until the excess water evaporates and the rice looks shiny and almost see through. At this point, if you wait too long, the rice will stick to the pan and it will be ruined. Pour two cups of boiling hot broth or water into the pan. Reduce the heat to low (on electric ovens 3/10). Close the lid and leave the rice untouched for 12 minutes. At the end of the 12 minutes, turn off the heat, place a paper towel under the lid to absorb the excess moisture in the pan and let the rice rest for at least 30 minutes before serving.
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