From grandma's recipe box
Pilaf Recipes
Pilaf is rice cooked gently in broth with a little butter or oil, onions, and spices. Fluffy, fragrant, and easy to love.
About Pilaf
Pilaf starts by toasting rice in butter or oil, often with onion. Then hot broth goes in, the lid goes on, and the rice steams until tender. Spices, herbs, nuts, dried fruit, or bits of meat can be stirred in.
Compared with risotto, pilaf is not stirred, so the grains stay separate and light. It is plainer than biryani, which is layered with more spices. And unlike fried rice, the rice cooks right in the flavored liquid.
Questions folks ask
What is the difference between pilaf and plain rice?
Pilaf is toasted first and cooked in seasoned broth, so it has more flavor than rice boiled in water.
Should I stir pilaf while it cooks?
No. Stirring can make the rice sticky. Let it steam undisturbed.
Can I use brown rice?
Yes, but it needs more liquid and a longer cooking time. Follow your package directions.
Kitchen tips
- Toast the rice until it smells nutty before adding liquid.
- Use warm broth for more flavor than plain water.
- Do not lift the lid while it simmers.
- Rest the pot off the heat for 10 minutes, then fluff with a fork.
- Stir in toasted nuts or fresh herbs at the end.