Basmati 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 is Basmati Rice?

Basmati rice is a type of long-grain rice known for its fragrant aroma and delicate flavor. It originates from the Indian subcontinent, particularly from the foothills of the Himalayas. Basmati rice has long, slender grains that elongate further when cooked, and it remains separate and fluffy rather than clumping together.

Basmati rice is commonly used in pilafs, biryanis, and other rice-based dishes where its unique aroma and texture can be appreciated. It’s also popular as a side dish to accompany various meat, vegetable, and curry dishes.