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The traditional measurements are 2 cups (16fl oz/450 ml) of water
or stock to one cup (7 oz/200 g) of uncooked rice,
and one rounded tablespoonful of butter,
oil, or fat per cup of water

Bring the water or stock to the boil. Add the rice and seasonings and boil vigorously for a couple of minutes. Do not stir.
Reduce the heat to very low, cover the pan and continue to cook thus until the water has disappeared and the surface of the pilafi is characterised by the appearance of little “breathing” holes (about 15 minutes).
Remove from the heat, cover tightly and allow to stand for about 10 minutes, then stir in the butter or olive oil.
If you wish to reheat the rice this can be done in a double boiler or simply by placing the saucepan containing the rice in a larger one 2/3 filled with boiling water over a moderate heat for a few minutes.
Flick a fork through the pilafi to loosen the grains before serving. Serves 2-3

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