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Old 05-19-2009, 11:17 PM   #1
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ISO help/advice making rice pilaf?

OK, whats the definition for rice pilaf?

Does it have to be el dente? or does it have to be soft?

Only reason I'm I made some tonight and it was a little el dante.

and if I remember correctly from high school day's The pilaf was a little el dante.

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Old 05-19-2009, 11:29 PM   #2
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There are many varieties of pilaf. The rice should be cooked to tenderness. Al dente is for pasta.

Pilaf can be as simple as a thin pasta such as anger hair browned in butter, long grain rice and stock.

Here's how my mom made it:

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth


Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium to medium low heat for 3 minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner, mix the pilaf and let it rest in the pan (covered) for 5 to 10 minutes before serving.
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Old 05-19-2009, 11:36 PM   #3
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The common characteristic of pilaf, whether made with rice or another grain, is that the grain is sauteed in oil or butter and slightly browned before water is added to compete the cooking. Beyond that, the other ingredients and the amount of cooking are up to the chef. And no, it doesn't have to be al dente.
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Old 05-19-2009, 11:59 PM   #4
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Quote:
Originally Posted by Scotch View Post
The common characteristic of pilaf, whether made with rice or another grain, is that the grain is sauteed in oil or butter and slightly browned before water is added to compete the cooking. Beyond that, the other ingredients and the amount of cooking are up to the chef. And no, it doesn't have to be al dente.
That's pretty much what I've done.

but I've added shallots, garlic powder, chicken bullion. the bullion was dropped in after the 1 cup of water.


My rice ratio was 3/4 cup rice, 1 cup of water, Since I'm just 1 person.
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Old 05-20-2009, 12:01 AM   #5
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I think you need more water (about another half cup) for that amount of rice so it won't be al dente.
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Old 05-20-2009, 12:07 AM   #6
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Originally Posted by Andy M. View Post
I think you need more water (about another half cup) for that amount of rice so it won't be al dente.
so a cup and a half instead of a cup?
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Old 05-20-2009, 12:24 AM   #7
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Whenever I cook rice I always use a 2 to 1 ratio. 2 cups of liquid to 1 cup of rice.
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Old 05-20-2009, 12:26 AM   #8
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Whenever I cook rice I always use a 2 to 1 ratio. 2 cups of liquid to 1 cup of rice.
Hi Mama, That's too much rice for me.

I really don't care for all that rice.

That's why I love 3/4th cup of rice, It's the perfect size.

I used to LOVE rice when I was a young man, and a teenager.

Now I don't know why I really don't like it.
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Old 05-20-2009, 12:37 AM   #9
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Then Derek, I would suggest you go with 1/2 cup of rice and 1 cup of liquid.
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Old 05-20-2009, 12:38 AM   #10
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Then Derek, I would suggest you go with 1/2 cup of rice and 1 cup of liquid.
Then Mama, I would say sure, I will go ahead and try it next time.

but half a cup might seem a bit more then 3/4ths cup "but I can be wrong as I normally am"
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