If you love Middle Eastern flavors, you are probably a fan of pilaf. But which type of rice should you use to prepare it? Keep reading to learn more.
What Is Pilaf?
Pilaf or pilau is a rice dish (although it can also be prepared with wheat) where the rice is browned before being cooked in meat broth.
The term “pilaf” also refers to the cooking method used to make this dish. The main characteristic of pilaf is that rice grains remain separate.
Pilaf has a really long history. Experts believe that its origins date back to 10th century India or Iran. From there, it spread to other countries as a consequence of the Arab conquests during the Abassid dynasty (750 CE-1258 CE).
Today, pilaf is consumed all over the world, with illustrious relatives such as the Spanish paella and the Indian biryani.
Which Type of Rice to Use for Pilaf?
Generally speaking, the best type of rice for pilaf is long-grain white rice. With its unique scents and above-average length, basmati rice is a great option for pilaf.
Some tips to ensure that your rice achieves the perfect consistency for pilaf include browning the rice in oil or butter, using less liquid than usual to cook the rice (3/4 cups of liquid for every cup of rice), and letting the rice sit somewhere cool for about five minutes after cooking it with the lid of the pot still on.
More Delicious Food Facts
At Chef Gourmet, we know good food, and we love sharing that knowledge with you. If we have whetted your appetite for interesting food facts, here are some previous posts you may find interesting:
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- Can you freeze couscous?
- What is the best way to cook your vegetables?
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