Rice Pilaff Step-By-Step Pics
March 17th 2008 12:22
One of the earliest literary references to ‘Pilau’ can be found in the histories of Alexander the Great. It is known to have been served to Alexander upon his capture of the Sogdian capital of Marakanda (modern Samarkand). Alexander's army brought it back to Macedonia and spread it throughout Eastern Europe.
Pilaff rice is cooked by the absorption method in which the liquid is fully absorbed by the rice.
Ingredients
2/3 cup Long grain rice
1 cup Water or stock
1 Bay leaf
40g butter or oil
1 small onion
Salt and pepper
Melt the butter in a heavy based pan and gently sautee the diced onion.
Add the rice and stir until all the rice is coated in butter and gently fry it.
Add the bayleaf, stock and salt and pepper.
Allow the liquid to come to a low simmer and cover the pan with a lid or foil.
Turn the heat to low and simmer for about 15 minutes, stirring once halfway through.
is accompanied by rice. It is also suitable for vegetarians.
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