According to Duru, Osmancık is a rice variety grown in Türkiye, with most of it cultivated in the Thrace region. The maker describes it as ideal for pilaf and notes that it is easier to get the right texture with Osmancık than with baldo. Duru sells it as Grade 1, long-grain, Type C rice with a maximum of 5% broken grains, and this bag also carries the name of the rice in English, German, French and Dutch.
Cooking is simple: Duru recommends one cup of rice to two cups of boiling water. The maker lists pilafs, dolma and sarma as its main uses, so it suits plain buttered pilaf, tomato pilaf and the filling for stuffed peppers, tomatoes and vine leaves. Rinse the rice before cooking and, once the water has been absorbed, leave the pot covered for a few minutes so the grains can settle.
The 1 kg bag is a practical pantry size. Duru advises storing it in a cool, dry place away from sunlight and gives a shelf life of two years. Duru Bulgur, a company based in Karaman, Türkiye, says it selects its rice at harvest and packs it in ISO 22000, IFS and BRC certified facilities.