Add to Recipe Book
Are you ready to make some rice pilaf with risi? 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 rice pilaf is much more al dante. Just try rice pilaf with risi and you will love love love!
Rice Pilaf with Risi
- 2 cup baldo rice
- 3 tbsp. risi
- 1 tbsp. chicken bouillon
- 2 tbsp. olive oil
- 2 tbsp. butter
- 3-4 cup hot water
- 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.)
- Strain your rice.
- 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.
- Add your strained rice and 2 tbsp. of butter to your pot. Stir it until your butter melts down about 3-5 minutes.
- Dissolve your chicken bouillon into your 3-4 cups of hot water.
- 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.
- 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.
- Turn off your heat. Stir your rice pilaf with risi 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.