Pilaf is a method of cooking rice or another grain in which the grains are first coated in fat, often with aromatics, then cooked in a measured quantity of stock or water in a covered vessel. The method is designed to produce separate, well-defined grains rather than the creamy texture of risotto. Related names include pilau, pulao and polow across different culinary traditions.
Sauté the rice in butter, oil or another suitable fat, add aromatics if desired, then add hot liquid in the correct ratio. Cover and cook gently until the liquid is absorbed and the grains are tender. Rest briefly, then fluff with a fork. Exact liquid ratios and cooking times depend on the rice variety and equipment.
Example: a rice pilaf may be prepared with onion, stock and herbs, then served as an accompaniment to roasted poultry or braised meat.
Related dish: risotto is stirred and cooked with stock added progressively to create a creamy texture.
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