A small amount of water, invisible to the eye, remains on the surface of washed rice and between the grains. Because this water is not measured in the recipe, it quietly increases the rice’s water content and makes the result more likely to turn mushy. The second issue comes during toasting: wet rice splatters in hot oil and steams instead of toasting. That is why washed rice is left in a colander to drain and, if needed, spread on a cloth to dry.
The ratio for pilaf is measured, and the measurement counts only the water poured into the pot. But when washed rice is taken out of the colander, its surface is wet and some water remains between the grains. This water also adds to the total liquid in the pilaf, but it is never measured. The amount may seem small, but it can reach half of a 200 ml measure; in a recipe made with one measure of rice, that difference directly affects the texture. That is why the same recipe, with the same measurements, can produce two different results for two people. So the reason pilaf fails is often not the recipe, but a step the recipe does not mention.
The result is predictable: the pilaf is softer than expected and sometimes turns outright mushy. The cook usually blames the ratio and reduces the water next time, even though the ratio is correct; what is missing is the draining step. That is why, after washing, rice is left in a colander for at least a quarter-hour and shaken occasionally to release the water between the grains. If the colander is set over a bowl, you can also see how much water drains out. Seeing the amount of drained water makes it clear why the draining step should not be skipped.
The second reason is toasting. Wet rice added to hot oil splatters violently at first; this is dangerous and makes a mess on the stove. Then steam forms in the pot until the water around the grains evaporates, so the rice steams instead of toasting. The oil cannot coat the grains, and the whole benefit of toasting is lost. That is why rice should be dried thoroughly before toasting. The same problem occurs when bulgur and vermicelli are toasted, so they too are used dry. Oil splatters also dirty the stove, and the cleanup can take longer than making the pilaf itself.
There are practical ways to dry the rice. Leaving it in a colander is often enough; if you are in a hurry, spread the rice in a thin layer on a clean cloth or paper towel and let it sit for a few minutes. Gently pat the top dry as well. The rice does not need to become completely dry; it is enough to have no water dripping from the surface. A wide tray can be used instead of a cloth; the grains dry faster when spread in a single layer. Use the waiting time for another preparation task, such as chopping an onion.
Washing itself should also be done in moderation. The goal is to remove excess starch from the surface; two or three changes of water are usually enough, until the water becomes clear. Scrubbing too hard breaks the grains, and broken grains make the pilaf cloudy. If you soak the rice, keep the soaking time short and include that water in the calculation; when cooking soaked rice, reduce the recipe’s measured water by some amount. The color of the washing water also gives you information: the first water should look milky, and the last should be nearly clear. If the water never becomes clear, stop washing after three or four rinses.