Toasting coats the surface of each grain of rice with a thin layer of oil. This layer holds the starch on the outside of the grain together and delays it from mixing into the water; the result is a pilaf with separate, nonsticky grains. Toasting also adds a distinct flavor to the rice and reduces breakage as the grains cook. The goal is not to add color; the process is done when the grains turn opaque and matte.
There is free starch on the surface of a rice grain. When this starch mixes with water, the mixture becomes sticky and the grains cling together; that is what produces a mushy result. As the rice toasts, the oil coats each grain and holds this surface starch in place. When water is added, the starch does not dissolve right away; each grain swells on its own and the pilaf stays separate. That is why getting separate grains in pilaf made with untoasted rice is noticeably harder. For this reason, toasting is a decision made at the very beginning of the pilaf that cannot be corrected later.
The second benefit is flavor. Rice warmed in oil gives off a light aroma that comes through in the finished pilaf; this is largely where the difference between pilaf toasted in butter and pilaf toasted in cooking oil comes from. The third benefit is sturdiness: a grain coated in oil is less likely to break during cooking and stays whole. Together, these three effects make toasting more than a decorative step. Start with a small amount of oil; too much makes the pilaf heavy and leaves it shiny on the plate.
The process takes patience. Heat the oil in a pot, add the drained and dried rice, and turn it gently over medium heat with a wooden spoon. Do not press down with the spoon; pressed grains break, and broken grains cloud the pilaf. After a few minutes, the grains change color: their initial translucence disappears, and the rice turns a more matte white. That is when toasting is done. Listening to the pot also helps; the sound changes noticeably as the grains dry out.
The most common mistake is toasting for too long. The goal is not to brown the rice; if the grains begin to turn brown, the flavor becomes harsh and the grains absorb water less easily, leaving the pilaf firm. Do not use high heat, and choose a pot with a thick base. The second mistake is working with wet rice; rice with water left on its surface splatters and steams in the oil instead of toasting. If the bottom of the pot starts to change color, lower the heat right away and stir more often. This same mistake happens more easily with butter because butter browns sooner than cooking oil.
Toasting is not essential for every pilaf, but it helps with most. In some cuisines, rice is only rinsed and boiled, and that is how separate grains are achieved. In Turkish cooking, toasting is the traditional method; in pilaf with vermicelli, toast the vermicelli before the rice because it browns faster. Once the toasting is finished, add hot water to the pot and stop stirring. Do not take the pot off the heat after toasting; keep it over low heat until the water is added. Do not add salt while toasting; add it along with the water, where it will distribute evenly.
Comments (0)
No comments on this tip yet. Be the first to write one.