Bodrum Long Grain Rice is a classic white rice sold in a 1 kg bag, the kind of everyday staple that sits at the back of almost every Turkish pantry. The grains are long and slender, and when cooked properly they stay separate and tender rather than clumping together, which makes this rice a natural choice for pilav, rice served beside stews and grills, and simple one-pot dishes.
In a Turkish kitchen it is most often cooked as a buttery or oil-based pilav, sometimes finished with toasted orzo or vermicelli, or served alongside kuru fasulye, chicken, meatballs and vegetable dishes. A good habit is to rinse the grains in cool water until the water runs fairly clear, soak them briefly, then cook with a snug lid and let the pot rest off the heat for ten minutes so the rice firms up and steams through evenly. Adjust the water and timing to the instructions printed on the pack.
Current Bodrum packs carry a vegan badge. Once opened, keep the rice in a clean, dry airtight container or a well-closed jar in a cool cupboard away from moisture and strong smells; it will keep its quality much longer that way than in the original bag.