Rice Pilaf (Pulao)

Rice pilaf most likely originated in Persia, in the region that is now modern-day Turkey. There are versions of the dish in many cuisines worldwide. In India, it’s called pulao and while its ingredients vary from region to region, it’s seasoned with traditional Indian spices. In England, it’s known as pilau.

Rice is most commonly associated with pilaf, but different cultures use a variety of grains for pilaf. Rice and stock go into a pot, complemented by seasonings, herbs, vegetables and sometimes meat.

Ingredients:

How to make Rice Pilaf?

1. Wash and soak the rice: Wash and drain 2 cups of rice a few times until the water runs clear. This is really important to avoid mushy, gluey rice. Try to drain most of the washing water and add fresh water to soak it in. Let the rice soak for about 10 minutes.
2. Sauté aromatics and vegetables: While the rice is soaking, heat extra virgin olive oil in a heavy-bottomed pan with a lid, and add 1 finely chopped yellow onion and 2 cloves minced garlic. After 3-5 minutes, the onion should have softened. Throw in 1 cup of frozen peas and 2-3 carrots that have been peeled and chopped. Season with kosher salt and your spices. Cook until the carrots have softened, which should take about 5 minutes.

   


3. Add and cook the rice: After draining the rice, add it to the pan and toss to coat in the spices. Pour in water and season with kosher salt. You could use broth here, but I wanted to keep this as simple as possible. Bring to a boil, and then turn the heat to low. Cook for 15-20 minutes, until the rice is cooked through and has absorbed all the liquid. There should be no excess liquid in the pan.
4. Cool & Serving: Let the rice pilaf sit, covered, for 5-10 minutes before serving. The steam will soften the rice further. Then, fluff up the rice gently with a fork, top with ¾ cup toasted nuts and ¼ cup dried fruit, and serve.

   

Rice Variations:

If you don’t have basmati rice, or you don’t like the flavor, there are plenty of substitutions you could make. The amount of liquid you add to the rice depends on the particular rice you are using.

1. Brown rice: It would taste good here, but it requires more prep. Start by soaking it in water for about one hour or until you can easily break the grain between your thumb and index finger. And check package instructions for additional details on amount of liquid and cooking time. Typically, you’ll use 1 cup brown rice to 2 cups of water, and it takes anywhere from 30 minutes to 45 minutes to cook, but soaking ahead may reduce the amount of cooking time.
2. White rice: It will require soaking in water for about 20 to 30 minutes, then you’ll cook it in the water for a good 20 minutes or so. My earlier rice and vermicelli recipe details how to cook white rice.
3. Jasmine rice: It is, like basmati rice, very aromatic, but it tends to get very soft and clumpy when cooking. If you don’t mind this softer texture, jasmine rice would be a good basmati rice substitute.

Store and Reheat:

Store cooled rice pilaf in a tightly covered container in the refrigerator for up to 5 days. Reheat it in the microwave or on the stovetop, stirring frequently as it reheats. If the rice pilaf seems dry while reheating it on the stovetop, add a little stock.