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Rice Pilaff Recipe
Rice Pilaff Recipe

Rice Pilaff

  

January 28, 2016

Rice Pilaff 0 0 5 0

Your basic Rice Pilaff that can be served in a mound or as a mold.

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Ingredients

1 cup long grain rice, uncooked

2 cups cold water

1/2 tsp salt

3 tbsp butter, unsalted

Directions

1In a medium size pot, set over high heat, bring to a boil 2 cups of cold water. In the meantime, wash the rice.

2When the pot of water has begun to boil, strain the rice through the sieve and rinse rice until water runs clear. Gently tap sieve to drain excess water and then add rice to boiling water and add in salt. Stir rice once and allow to reach a boil again, usually within 10 - 20 seconds and then immediately lower the heat to lowest setting and cover pot with matching lid. Allow rice to simmer for 21 - 22 minutes.

3Test rice for doneness: rice should be firm, not hard to chew, nor soft and mushy. If after 20 minutes of cooking the rice seems firms, remove and continue with the recipe. If, on the other hand, the rice needs a little more cooking, continue cooking it for a few more minutes and check to see if the pot needs a few tablespoons of water, if so, then add in about 2 - 3 tablespoons water. If the rice is ready and there's a bit of water remaining in the bottom of the pot, don't worry about it, because you'll drain the excess water.

4When rice has cooked, drain through colander well. Wipe pot clean with paper towel and then return to a medium - high heat.

5Add in the butter and when melted and bubbly, tap the colander to rid the rice of any excess water then add the rice to the melted butter, stirring gently to coat rice, without breaking rice grains apart.

6There are 2 ways to serve this type of rice; either as a bed of rice or in a mold.

7To make a bed of rice, place the rice in a freestyle ring around the inside edge of the plate and then add the main meal in the centre of the plate and serve.

8As a mold, you can fill a large tea cup, or coffee mug, with the cooked rice, pressing the rice firmly into the cup and then quickly inverting onto the plate and unmolding it carefully so as not to disturb the rice. You can then arrange the main meal on the side of the plate and also pour about 2 - 3 tablespoons of the main meal's sauce over the rice mold before serving.

This is a classy way of serving rice. Don't worry about the inverting and unmoulding of the rice in the cup. If it doesn't work our, simply empty the rice back into the cup and do it again.

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