Osmancık is a rice variety grown in Türkiye, with Thrace as the main growing region, and Duru's Osmancık Pirinç is graded first class, long grain, Type C, with no more than 5% broken grains. According to the producer, osmancık is an ideal rice for pilaf, and getting the consistency right is easier with it than with baldo, which makes it a comfortable choice for cooks who want reliable results. The only ingredient is rice.
Use it for the everyday pilafs of the Turkish kitchen: buttery plain pilaf, tomato pilaf, pilaf with chickpeas, or as a bed under chicken and stews. Duru's cooking instruction is two cups of boiling water to every cup of rice; rinse the grains first, cook covered over low heat, and let the pot rest with a cloth under the lid for about ten minutes so the grains separate. It also suits stuffed peppers, tomatoes and vine leaves.
Store the 5 kg bag in a cool, dry place away from sunlight, and decant the rice into a sealed container once opened. The producer packs the rice in factories certified to ISO 22000, IFS and BRC and states a shelf life of two years.