Have you ever cooked pilaf rice? Let’s start by clearing up a small point of confusion for those who aren’t familiar with it and are hearing about it for the first time. It isn’t a specific variety of rice but a method of preparation typical of the Middle East.

The method gives the rice a distinctive texture and a pleasant aroma. Pilaf rice can be eaten on its own, but is generally served with curries, meat or fish dishes, vegetables and pulses.

The ideal type of rice for this method of cooking is long-grain basmati rice, or alternatively parboiled rice.

The method

To prepare pilaf rice, you can use either stock or water. Regarding the quantities, bear in mind that you will need two parts liquid to every part of rice.

The first essential step is to wash the rice, which is vital for removing the starch and preventing it from becoming excessively sticky and impossible to separate once cooked.

Rinse it until the water runs clear.

The second step is to toast the rice. In a sufficiently large pan, sauté the onion and spices.

You can use butter (including ghee) or oil, depending on your preference.

As for the spices, there are many variations of the recipe, but among the most commonly used are cumin, black pepper, cinnamon, cloves and cardamom.

Some add a pinch of saffron to the stock