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Rice pilaf recipe of 08-07-2016 [Updated on 28-08-2018]
The rice Pilaf is a basic recipe of Turkish cuisine, but widely used throughout the Middle East and means boiled rice. There traditional recipe involves browning the rice in butter and chopped onion and cooking it in the oven in a covered saucepan, alternatively you can cook everything on the stove using a very heavy lid that does not allow the vapors to escape.
The rice traditionally used for this preparation is the basmati, but you can prepare some rice Pilaf also with other varieties and also customize it with the use of aromas, if you want.
By rinsing the rice first and using this type of cooking, without stirring, you will end up with a dish of well-shelled rice. I started to love this rice during my travels abroad and since then I often prepare it for myself and Ivano usually like side dish next to meat or fish dishes. In fact, if you connect in a while, you will find a perfect recipe to be accompanied by pilaf rice, wait for me;)
Method
How to make pilau rice
First, carefully rinse the rice under running water, so that it loses all the starch.
Finely chop the onion. Melt the butter in a saucepan, then add the onion and cook it over low heat for about 15 minutes, until it becomes transparent (attention: it must NOT brown, it must remain clear and transparent).
Also add cinnamon and cloves, stir and cook for a couple of minutes.
Finally add the rice, toast it briefly in the sauce, then add the hot broth (already salted), cover with a lid that holds well and cook for about 15 minutes (or until the broth has dried completely) over moderate heat.
Once ready, turn off the heat, shell the rice with a fork and serve your fragrant pilaf rice as an accompaniment to meat or vegetable dishes.
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