The right amount of water depends on the rice’s starch structure and grain size. When measured by volume, Baldo and osmancık rice need about 1 measure of rice to 1.5 measures of water; basmati uses a similar ratio. Jasmine rice absorbs less water; a ratio of about 1 measure of rice to 1¼ measures of water is enough. These ratios are starting points; rinsing, pot shape, and how tightly the lid fits can change the result.
Different types of rice absorb different amounts of water. Grain size and starch structure determine how much water a variety takes in and how much it swells. That is why a single ratio in a pilaf recipe does not produce the same result with every type of rice. Measure by volume; using the same glass for both rice and water keeps the ratio consistent. It is not surprising if a recipe does not turn out the same the first time you try it with a different rice. Fill the measuring glass the same way each time; the difference between a level and heaping measure can change the ratio.
Two common types of rice in Türkiye are Baldo and osmancık. Both have fairly round grains and high starch content; they need about 1 measure of rice to 1.5 measures of water. This ratio makes a plump pilaf with distinct grains. The same range also works for the thin, long grains of basmati, though the result is drier and more separate; those two textures are not the same. Rice freshness can also make a small difference: rice that has been stored for a long time may need a little more water.
Jasmine rice behaves differently. It absorbs water more quickly and becomes mushy if cooked at the same ratio; about 1 measure of rice to 1.25 measures of water is enough. Brown rice is the opposite: because it retains its bran, it needs much more water and a much longer cooking time. Check the package directions and make a small batch for the first try. Brown rice also needs a longer resting time, and the lid stays on longer. Wild rice and mixed rice packages have their own cooking times, so follow the package directions.
Other factors can shift the ratio. Rinsed or soaked rice has already absorbed some water, so use a little less. A wide, shallow pot allows more evaporation than a narrow, deep pot. A tight-fitting lid keeps steam inside and requires less water. Repeating a recipe in the same pot helps establish the right ratio. That is why cooking pilaf in the same pot each time can produce a consistent result.
There is also a straightforward way to adjust. If the pilaf has absorbed its water but the grains are still firm, sprinkle a few spoonfuls of hot water into the pot, cover it, and let it steam for a few more minutes. If it has not absorbed the water and is starting to turn mushy, uncover it, lower the heat, and let excess water evaporate. For the next batch, adjust the ratio by a quarter measure and make a note. Write the change in a notebook or on your phone so you will not have to guess next time. The same adjustment approach works for bulgur pilaf, though the ratios vary with the bulgur grain size.