Karacadağ rice, grown on the slopes of Karacadağ Mountain, last active 100,000 years ago, completed its development 15,000 years ago. Because the rice paddies were formed from Karacadağ's extinct lava, they have a special soil structure rich in organic matter and minerals.
The rice plateaus are grazing grounds for livestock during the autumn months. Consequently, the soil is strengthened by animal manure. Snowfall throughout the winter washes animal manure into the soil. Melting snow in spring irrigates the rice paddies. Cultivated rice is fed by water at 15 degrees Celsius, while in Karacadağ, this temperature drops to an average of 5 degrees Celsius. This makes it firmer in texture and has a unique aromatic flavor. Karacadağ rice is the only rice variety that cannot be confused with imported rice due to its color and texture. Because it is smaller than other rice varieties and has a yellowish color, it cannot be confused with cultivated rice varieties imported from abroad.
The seed of Karacadağ rice is also an heirloom seed. This is because there is no certified seed production for Karacadağ rice in the region. There is no public or private sector organization producing certified seed for Karacadağ rice.
Because it is rich in protein and grown in cold water, it absorbs a lot of water during cooking.
Don't soak it in water; just washing it is sufficient. Roast it for a long time. If you're making it for the first time, use your own measurements. Normally, 1 measure of rice requires an average of 3 measures of water.
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All legumes should be stored in a cool, dry place, preferably in the refrigerator during the summer months.
