Pilaf Method

The pilaf method is a technique for cooking rice or other grains by first coating them in fat, often with aromatics, then adding a measured quantity of hot liquid and cooking covered until the liquid is absorbed. The initial sauté helps coat the grains and develops flavour; the controlled cooking produces a tender result with distinct grains when the correct liquid ratio and method are used.

How to prepare a pilaf

1. Rinse or prepare the grain if the recipe requires it, then drain thoroughly.
2. Sweat finely diced onion or other aromatics in butter, oil or another suitable fat without allowing them to colour heavily.
3. Add the grain and stir to coat evenly. Toast briefly until fragrant.
4. Add the measured hot stock or water, season, and bring back to a gentle simmer.
5. Cover tightly and cook over low heat or in a moderate oven until the liquid is absorbed and the grain is tender.
6. Rest covered briefly, then fluff gently with a fork before service.

Choosing the liquid ratio

The correct ratio depends on the grain, whether it has been rinsed or soaked, the cooking vessel and the heat source. Long-grain white rice often uses approximately 1.5 to 1.75 parts liquid to 1 part rice by volume, but follow a tested recipe for the specific variety. Bulgur, barley, quinoa and orzo require different quantities and cooking times.

Pilaf compared with boiling rice

In the absorption method, the grain cooks in a measured quantity of liquid that is intended to be absorbed. In the pilaf method, the grain is first sautéed in fat with aromatics before the liquid is added. The two methods can overlap, but the preliminary coating and flavour-building step is what characterizes pilaf.

Chef’s tip: Keep the lid on during cooking so steam is retained. Once the grain is cooked, allow it to rest before fluffing; vigorous stirring can break delicate grains and make the finished pilaf sticky.