Konuralp rice, which is in demand due to its quality and taste and was used in the palace kitchens of the Ottoman Empire, is grown in the Konuralp region of our city center. It is recommended that Konuralp rice pilaf be soaked in lukewarm water with brine salt for 1-2 hours, then rinsed thoroughly with plenty of cold water using a sieve without touching the rice grains by hand to prevent breakage, and after the pilaf has rested, stirred with a rolling pin.