This simple pilaf is made by toasting rice in butter and simmering it in hot water. With the right resting time and water ratio, the grains stay separate. Serve it as a light side dish alongside main courses at brunch.
Let the rinsed rice soak in warm salted water for 15 minutes, then drain it. This removes some of the starch and helps keep the rice from sticking after cooking.
Melt the butter in a pot, add the drained rice, and toast for 5 minutes, until the grains become translucent.
Add the hot water and salt. Once it boils, cook over low heat for 15 minutes, until the water is absorbed.
Place a clean cloth over the rice after removing it from the heat and let it rest for 10 minutes; the cloth absorbs excess steam and helps separate the grains.
Keep the pot covered until the rice is done; if steam escapes, the pilaf may turn out dry. Allergen: dairy (butter).
Pilavı tarifte yazan gibi 10 dakika dinlendirdim, taneler gerçekten birbirinden ayrı kaldı, tam kıvamındaydı.
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