How to Make a Rice Pilaf

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How to Make a Rice Pilaf

Rice pilaf might sound like an exotic dish but it is so easy to make. The word pilaf comes from the Turkish word "pilav" and this dish is known around the world, although separate countries prefer separate flavorings. This dish is all the time started by browning rice in oil or butter. Stock is then added, as well as other ingredients. A pilaf might contain meat, seafood, poultry, vegetables, herbs, or spices and it can be served as an entree or side dish.

How to Make a Rice Pilaf

When production a pilaf, it is best to use homemade stock for a excellent result. If you do not have any, you can use water or low-sodium broth. Converted rice is good to use for this dish and this is rice, which is boiled briefly with the husks on. This sends some of the husk nutrients into the actual rice, giving it a light brown color. Medium grain or long grain rice is also good. Try basmati rice if you like but it is best to avoid starch-coated Asian rice because its stickiness means it does not work so well for pilaf.

Try experimenting with separate stocks or adding aromatic ingredients like thyme, parsley, bay leaf or oregano. Add the contents of one of the minuscule seasoning packets you get with noodles for a salty, spicy flavor. To make your pilaf creamy, you can substitute half a cup of the water for cream of chicken, celery, or mushroom soup.

Basic Pilaf Instructions

Melt three tablespoons of butter in a big pot over a medium high heat, then add a cup of rice and saute it for a minuscule or two. Add two and a half cups of chicken broth or water, two cups of chopped vegetables and some seasonings.

Turn the heat down and simmer the pilaf, in a tightly covered pot, for fifteen minutes. Turn off the heat and let the pot sit for ten minutes. Do not lift the lid. The rice stays hot for half an hour so you can make the rest of the supper in the meantime.

Rice Pilaf around the World

Many cultures have their own versions of this tasty dish. Middle Eastern and Arabic rice pilaf features dried fruits, almonds, and pine nuts. You can use basmati or long grain rice to make this and serve it with chicken or lamb kabobs. Historians think that pilaf is traditionally an Arabic dish.

Mexican pilaf includes celery, peas, and carrots and the rice is topped with hot sauce and cilantro. For Indian pilaf, you can use basmati rice, which is a long-grained rice. Add onions and carrots and also some bay leaves, cumin seeds, whole cloves, and peppercorns to give the dish a delicate fragrance. Be meticulous when handling cooked basmati. Its length means it can break if you are rough with it.

A excellent recipe for pilaf features onions, celery, nuts and peas and to make this you should brown the celery, onions and nuts in butter, then add the rice. Cook the rice in chicken broth and add the peas near the end of the cooking time. You can cook this on the stove or in the oven. Adding saffron to the rice makes it more aromatic and gives it an exciting golden yellow color.

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