Rice Pilaf
(Prompted by this AskMe thread on brown rice.)
Basic technique for rice pilaf. The important thing is not to stir it once you’ve added the stock. This distinguishes rice pilaf, which has distinct grains, from risotto, in which you release the starches in the rice during cooking to make the rice creamy. Brown rice should be kept refrigerated after opening, as it contains oils that turn rancid fairly quickly.
Comments
No comments yet.
RSS feed for comments on this post.
Leave a comment
Sorry, the comment form is closed at this time.