Are you ready to make some pilaf? You may have taste risotto many times but you should know that turkish pilaf is much different from risotto. While risotto is more soupy and creamy pilaf is much more al dante. Just try it and you will love love love!
Ingredients: (you can buy the ingredients directly by clicking on them)
1) Cover your 2 cups of baldo rice with water in a bowl. Add 1 tsp. of salt on it and let it rest for 30 minutes. (Don’t pass 1 hour of resting.)
2) Strain your rice.
3) Heat your 2 tbsp. of olive oil in a medium pot. Add your 3 tbsp. of risi and cook until golden brown while stirring constantly.
4) Add your strained rice and 2 tbsp. of butter to your pot. Stir it until your butter melts down about 3-5 minutes.
5) Dissolve your chicken bouillon into your 3-4 cups of hot water.
6) Add your hot water to the pot. The trick in here is the water should be approximately 2 fingers higher than the rice. If you will watch for it, your pilaf won’t be raw or mushy. The bouillon has some salt in it but if you need more salt to your palate, add in this point.
7) Stir 2 or 3 turns, cover a lid to your pot and wait 20 minutes at very low heat until the rice drains all the water.
8) Turn off your heat. Stir your pilav 2 or 3 turns again, cover the lid and wait 30 minutes without touching to rest your pilaf.
You can also cook your pilaf without risi.
Appliances used & approved by chef in this recipe