Laz pilaf is a sweet rice dish, not a savory pilaf: the rice cooks in milk rather than water, is sweetened with sugar, and is served with raisins. Its texture sets it apart from rice pudding: rice pudding flows off a spoon, while Laz pilaf stays separate and holds its shape on the plate. It is served warm at holiday and wedding meals.
Rinse the rice until the water runs clear, then soak it in lukewarm water and drain. Soak the raisins separately in a bowl of lukewarm water; adding them dry will make them absorb the pilaf’s milk and dry out the grains.
Melt the butter in a heavy-bottomed pot and add the drained rice. Cook over medium heat for 5 minutes, stirring until the grains absorb the butter and turn milky white. Do not toast them for too long; browned grains will not absorb the milk.
Warm the milk, pour it over the rice, add the salt, and heat over medium until it comes to a boil. Cold milk will make the toasted grains contract suddenly and leave the pilaf firm.
After it boils, turn the heat to the lowest setting, cover, and cook without stirring. The pilaf is ready when the milk has been absorbed, small holes appear on the surface, and a grain can be crushed between your fingers.
Sprinkle in the sugar and drained raisins, then fold once from the bottom up with a wooden spoon. Do not add the sugar at the beginning; sugar added too early slows the rice’s absorption and can leave the grains raw inside. Sprinkle with cinnamon and let the pilaf rest.
After removing it from the heat, let it rest covered for 15 minutes. Without resting, the grains stick together and the milky texture does not set.
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