Rice Pilaf

Rice can be a tricky thing to cook, often it is undercooked and too toothy, or overcooked and gummy, both of which are super unpleasant. But it is quite easy to cook a great rice pilaf if you follow this recipe! This is one of the first rice dishes I learned how to cook in culinary school, because it is a staple in many cuisines across the world. If you follow these tips and recipe, you will be making the perfect rice pilaf every time!

Rice pilaf, often simply referred to as pilaf, is a method of cooking rice that involves sautéing the rice in oil or butter before simmering it in a flavored liquid, typically broth or stock. This technique is used to enhance the flavor and texture of the rice and create a dish with a rich, aromatic, and slightly nutty taste. It can be cooked completely stovetop, or in the oven. It results in a fluffy rice that is a great base for many cuisines.

What Kind of Rice to Use:

For rice pilaf you need to use a long grain rice. This is because, they are lower in starch and you will be able to see each individual grain and they will be separated once cooked. If you use a short grain rice, such as arborio or paella, it will be much starchier and result in a pilaf that is gummier. Use rice like jasmine rice, basmati, brown jasmine, or other long grain for this dish.

Tips for Cooking Rice Pilaf:

• Rinse the rice until the water runs clear. This will get rid of surface starch that would make the rice pilaf gummy.
• Add ingredients like minced onion and garlic. This will add to the flavor of the rice pilaf, but make sure they are minced, you want them the same size as the individual grains of rice.
• Toast the rice for 1-2 minutes before adding liquid. This will enrich the flavor and add a nice nutty aroma.
• Use stock or broth for the liquid. This has much more flavor than water.
• Make sure the liquid is hot before adding it, this will result in more even cooking than adding cold liquid.
• Cook in the oven. Oven rice pilafs cook more evenly.