How to Cook Perfect Rice with the Pilaf Method | Get Cookin' | Allrecipes.com, by Allrecipes on YouTube. 2 min 19 s.
- Video length
- 2 min 19 s
- Time to do it
- 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Measure your rice and rinse it in a fine mesh strainer under cool water until the water runs mostly clear. Drain it well so it does not steam in the pan.
Set a saucepan over medium heat and melt a tablespoon or two of butter or oil. Use enough to lightly coat every grain.
Add the drained rice and stir to coat it in the fat. Toast it for 2 to 3 minutes until the grains look slightly translucent at the edges and smell nutty.
Pour in the liquid, using about twice as much water or stock as rice. Add a pinch of salt and stir once to level the rice.
Bring the liquid to a boil, then turn the heat down to low and put the lid on. Do not stir again once the lid is on.
Cook undisturbed for about 15 to 18 minutes, until the liquid is absorbed and small steam holes appear on the surface.
Take the pan off the heat and let it sit covered for 5 to 10 minutes. This finishes the cooking and firms up the grains.
Fluff the rice with a fork, taste a grain for doneness, and season with more salt if needed before serving.
Tips and common mistakes
Keep the lid on while the rice cooks, since every peek lets out the steam the grains need.
Use a heavy pan with a tight lid so the heat stays even and the rice does not scorch at the bottom.
If the rice is still crunchy after the resting time, add a splash of water and cook it covered on low for 5 more minutes.
Questions
What rice works best for the pilaf method?
Long grain white rice such as basmati or jasmine works well because the grains stay separate. Rinse it first to wash off surface starch.
Can I use stock instead of water?
Yes. Chicken or vegetable stock adds flavor, but use a low sodium one so you can control the salt level.
Why is my rice still wet after cooking?
The heat may have been too high or the lid loose, so the liquid boiled off before the rice absorbed it. Let it rest covered off the heat, then fluff with a fork.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
