05 July 2009

Guaranteed Recipe for Rice Pilaf

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Cooking rice pilaf seems to be very easy, but to get the desired texture, not too mushy, or to dry, is a task every cook must master. You can blame the rice, jasmin, baldo, calrose, basmati... whichever you choose, it isn't the rice's fault! If you know the job, it doesn't matter which rice you are cooking. "Try this recipe and get a guaranteed result for super pilaf."


  • 1 cup of rice
  • 1 and 1/2 cups of hot water
  • 2 tablespoons of olive oil
  • 2 teaspoons of butter
  • salt


  1. Wash the rice in a fine mesh sieve and leave in cold water for 2 minutes. Then strain.
  2. Add the olive oil to a middle sized pot, and then add the rice. Stir for 4 minutes on medium-low heat, with a wooden spoon.
  3. Add the hot water, butter and salt. Stir once to even the mixture. Close the lid and cook for 10 minutes on low heat.
  4. Take off the heat and open the lid. Put a leaf of kitchen paper on the pot. Take care it doesn't touch the rice, and close the lid.
  5. Wrap in blanket and let it brew for 15 minutes.
  6. And, your pilaf is ready! Afiyet olsun!


  • If you want your pilaf to be pure white, add 2 tablespoons of lemon juice to the water you put your rice in after you wash it.
  • Don't mix too much after you add the hot water, or your pilaf will get mushy.
  • One you close the lid after adding the hot water, don't open it until it's cooked.
  • The next question should be "How do I understand if it is cooked, if I can't open the lid?" The pilaf will answer. Listen to the pot! "If you get a crackling sound be sure it is cooked. "
  • We don't wrap the pilaf in a blanket or cloth to keep it warm. We do this because we want the rice in the pilaf to keep it's grain.
  • Pilaf is "pilav" in Turkish.

1 comment:

Anonymous said...

looks good