PILAV: TRICKS OF RICE COOKING

FULL RECIPE FOR PILAV

INGREDIENTS
2 cups calrose rice
4 tbsp olive oil
1 tbsp butter
1 cup chicken broth
2 cups hot water
2-3 tsp salt

Directions:
Using a strainer, thoroughly rinse the rice with cold water to wash off the excess starch. This makes the pilav less sticky.
Cook the pilav using a non-stick, heavy-bottomed pot with a tight-fitting lid.
Pour 4 tbsp olive oil into the pot, and warm the oil at medium heat.
Then, add the rinsed rice.

Here is the trick #1; The key to making a perfect pilav is to use the correct ratio of rice to liquid. However, different types of rice absorb different amounts of water.
You can fix the absorbance of the rice by roasting and coating the grains with olive oil. With this method, the ratio becomes 1 cup rice to 1 cup liquid (water or broth).

Cook the rice and oil for 7 to 8 minutes at medium heat. Stir regularly until grains become slightly translucent.
Make sure to gently transfer the rice grains from one side of the pot to the other to avoid damaging the grains.
In the first couple of minutes of cooking, the rice grains will stick to each other. Once they become translucent, they will separate from each other.
At this stage, add the water, the chicken broth, and the salt. Give it one good stir to separate any remaining clumps of rice.
Add butter, bring the contents to a boil, and turn down the heat to the lowest setting. Cover with the lid and cook for 20-23 minutes, until all the liquid is absorbed.
Trick #2 Once the water boils, DO NOT stir the rice or remove the lid until cooking is entirely completed
When the cooking is completed, remove the pot from the heat.
Trick #3: To prevent mushy rice, lift the lid, place a paper towel over the pot and replace the lid on top of the paper towel. The paper towel will soak up excess condensation.
Trick#4: Let the pilav sit for 12 to 15 minutes before serving.
You will observe soft yet distinct rice grains. This is an accomplishment!!

SERVING
Trick#5: Before serving, fluff the pilav with a fork or fork-like spoon to release the steam. Otherwise, the built-up steam inside can continue cooking the rice and make it too soft.
Use a bowl to shape up the pilav for serving; gently press the rice into the bowl to achieve a perfect shape, and then flip onto the serving plate.

Pilav is the most flavourful rice recipe on its own and a perfect side dish for meat, poultry, vegetables, and legumes.

Enjoy PILAV!

TIPS:
*Generally, tsp salt and 1 tbsp olive oil per 300ml of water will keep the rice grains from sticking to each other.

*Brown rice needs longer cooking time than white rice. However, the rice to liquid ratio will be the same as white rice.

*The necessary amount of water and cooking time are affected by the properties of the pot, mainly the lid and how tightly it seals.

*Pilav has to cook slowly; rigorous boiling will quickly evaporate the water and extract more starch from the rice, making it stickier. So, once you bring the water to a full boil, the heat of the stove should be set to the lowest level and simmering the pilav with gentle bubbles.

*Once the water boils, DO NOT stir the rice or remove the lid until cooking is entirely completed. Otherwise, pilav becomes starchy.

*Fluffing rice is a matter of gently dispersing the grains away from each other with the tines of a fork or non-stick spoon. A thick spoon might crush or break the grains, so a long-tined fork like a meat fork work best.

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