This pilaf depends on boiling time rather than a measured amount of water: boil the rice like pasta in plenty of salted water, drain it when just tender, and let it steam with butter. Because there is no precise water ratio to get right, it works well for a crowd or when you are unfamiliar with the type of rice. The tradeoff is a slightly drier pilaf with more separate grains than rice cooked by absorption. Most of the starch goes down the drain, so the grains do not stick together.
Place the rice in a wide bowl and wash it by swishing it with your hand. Change the water 3–4 times, until it runs clear. Removing the surface starch keeps the grains from sticking together.
Bring 3 liters of water to a boil in a large pot and add the salt. There should be plenty of water, boiling vigorously like pasta water.
Add the rice to the boiling water and boil for 8–10 minutes, until a grain crushed between two fingers has no hard center but still offers slight resistance to the bite. Timing varies by rice; taste it instead of relying on a timer.
Pour the rice into a large colander, rinse once with hot water to remove excess starch, and drain thoroughly.
Melt the butter in the pot and return the drained rice. Gently fluff with a fork, then remove from the heat.
Rinse the rice until the water runs clear. After tossing the drained rice with butter, let it steam for 10 minutes with a towel tucked under the lid. This recipe has no measured water ratio; judge doneness by tasting. Allergen: The ingredients include milk and dairy products. Check packaged-product labels for other allergens.
Haşlama suyunu bol tutmak gerekiyor, az suda pirinç birbirine yapıştı. Makarna haşlar gibi düşünün; bir su bardağı pirince en az iki litre su koydum ve taneler tencerede serbestçe dolaştı.
Süzdükten sonra sıcak suyla çalkalamak nişastayı alıyor, soğuk suyla çalkaladığım ilk denemede pilav sertleşti.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
