This plain pilaf is made by toasting rice in butter before simmering it in hot water; getting the resting time and water ratio right gives it that fluffy, separate-grain texture. It makes a light companion to eggs and cheese at a brunch spread.
Soak the rinsed rice in warm salted water for 15 minutes, then drain; this soak washes off some starch and stops the grains from sticking once cooked.
Melt the butter in a pot, add the drained rice, and toast for 5 minutes until the grains turn semi-translucent.
Add the hot water and salt, and once it boils, simmer over low heat for 15 minutes until the liquid is absorbed.
Take the pot off the heat, cover with a clean cloth, and rest for 10 minutes; the cloth absorbs excess steam and keeps the grains separate.
Don't lift the lid while the rice simmers — losing steam will leave the pilaf dry. Allergens: contains dairy (butter).
Using suet instead of butter gives the pilaf a richer flavour, but I'd recommend sticking with butter to keep it light for a brunch table.
Admin DadaGastro · verified in test kitchenPilavı tarifte yazan gibi 10 dakika dinlendirdim, taneler gerçekten birbirinden ayrı kaldı, tam kıvamındaydı.
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