This spiced rice pilaf is made by toasting rice in butter, combining it with cumin, cinnamon, and Turkish red pepper flakes, then cooking it in an air-fryer-safe baking dish until lightly crisp on top. Compared with the classic stovetop method, it needs less attention and cooks covered.
Toast the rinsed and drained rice in the melted butter with the cumin, cinnamon, and Turkish red pepper flakes until the grains turn translucent.
Add the hot water and salt and stir. Transfer the mixture to a small baking dish suitable for an air fryer.
Set the air fryer to 180°C / 355°F and place the dish in the basket. Cover it with aluminum foil and cook for 15 minutes, then uncover and cook for 3 more minutes. If you do not have an air fryer, bake it in a conventional oven preheated to the same temperature for 20 minutes.
Remove the pilaf from the air fryer, cover it with a paper towel, and let it rest for 10 minutes. Fluff it with a fork, then serve.
If you uncover the rice too early, it will lose liquid and become firm; be sure to keep it covered for the first 15 minutes. Allergen: contains milk and milk products.
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