Step 2: Add the other 1/2 of the oil and then add your rinsed rice and stir to coat all of the rice. Step 1: Sauté your aromatics in 1/2 the oil and then add the orzo and coat it with oil and toast. No need for it to be completely dry before cooking. Just 15-30 seconds of this is plenty and then let drain. You'll see the cloudy (starch-filled) water drain. Just add it to a strainer and run cold water over it, gently moving it with your hands. This is super simple and worth the little added effort because it removes the extra starch on the outside, which ultimately helps prevent it from getting mushy or sticking and clumping. Rinsing Rice: A general good practice when cooking rice. Finished With: Fresh Parsley for a pop of herbal freshness.Salt and Spices - Garlic and Onion Powder, Paprika, and Ground Coriander are my favorites but you could also use curry or cumin.Olive Oil - Not only used for the fat to cook your garlic and onion, but it's also key to coat the rice! See the how-to below for why it's so important.Use Vegetable to keep it vegetarian or chicken, whatever you have on hand, or use it and a mixture of water. Cooking Liquid - We prefer a nice homemade Stock.Orzo - Not found in all rice pilaf dishes, but the added taste and texture (and look) of the orzo pasta is what really brings me back to the boxed version from my childhood.Rice - For the rice, Long Grain White, Basmati or Jasmine all work great.Aromatics - Garlic and Onion, true staples in our cooking! Fresh is key, and we even add a little extra flavor with some powdered but you really need at least some fresh for this recipe as it's the base of a great pilaf.Some with meat, some without, and some with wheat-like bulgar.Īn easy but delicious homemade pilaf though is basically made up of 5 components: Aromatics + Rice and Orzo + Spices + Cooking Liquid, and a Finishing touch. Nearly every region in the world has a variation of a rice dish cooked in a similar method. In other regions of the world, you may encounter it as pilau (from the Indian subcontinent), palaw (in Afghan cuisine), pulao (Persian) or plav (Central Asia), and pilav (in Turkey). This technique is also how you get that lovely fluffy texture where the rice doesn't clump or stick together. This is what makes it so flavorful and delightful - and what makes it different from your regular rice dish. The towel absorbs steam, so the rice stays fluffy and delicious.Pilaf is actually a cooking method where the rice is cooked first in some garlic and onion (or other aromatics like shallot or fennel) and then finished in a cooking liquid, like water or stock (for more flavor). Then cover the pot with a clean dish towel and seal with the lid for 5 minutes. Remove your pot from heat and fluff the rice with a fork. That's enough time to sign up for Geico insurance. Cover the rice and cook until the liquid has been absorbed (about 12–15 minutes). Regardless of your flavoring method, bring it to a boil, and reduce it to a bare simmer. No one wants to smell you from a mile away. The same approach should be applied for cologne or perfume. The goal is to perfume the rice, not overpower it. In our curried rice pilaf recipe, we add curry powder and water, but you could also customize your pilaf with ground spices like coriander, cumin, or cinnamon. You can add flavor by cooking your rice in some kind of meat or seafood broth, which is how pilaf is traditionally executed. Boost Flavor with Spice or BrothĪnother great divide between plain rice and pilaf? The cooking liquid. (This takes about 3 minutes.) Toasting the grains until they're coated in oil and start to look translucent helps them separate so they won't clump. Cook, stirring, until the grains are well-coated and some look translucent and the whole mixture smells toasty. Once the base is ready, add 1 cup long-grain white rice, such as jasmine or basmati. Basmati rice is always a good call for pilaf Photo by Alex Lau 2.
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