RCI-RC.001.0186.001
Riz Mufalfal
Oriental rice pilaf. Rice may be cooked in many ways. This method produces a fluffy but slightly moist pilaf with only a slight flavor of the small amount of fat which is stirred in to separate the grains.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- 1 cup
- 1 cup
- heaping Tbsp samneh (or other shortening)1 unit
- 1 tsp
- 1 unit
Method
1
Measure the long-grain rice and rinse it thoroughly under cold running water, gently agitating the grains until the water runs clear to remove excess surface starch.
3 minutes
2
Soak the rinsed rice in cold water for 20 to 30 minutes, then drain completely through a fine-mesh sieve and allow it to rest for a few minutes.
30 minutes
3
Bring a generous amount of salted water to a rolling boil in a large, heavy-bottomed pot over high heat, using a ratio of roughly 5–6 parts water to 1 part rice.
5 minutes
4
Add the drained rice to the boiling salted water and stir once gently to prevent clumping, then allow it to parboil uncovered over high heat.
6 minutes
5
Test a grain between your fingers; when the rice is parboiled but still firm at the center, drain it immediately through a sieve and do not rinse.
2 minutes
6
Return the drained rice to the pot, add a small splash of water, season with salt if needed, and cover the lid tightly with a clean kitchen towel underneath to absorb steam.
2 minutes
7
Cook the rice over very low heat, allowing it to steam gently until each grain is fully cooked, tender, and completely separate from the others.
20 minutes
8
Remove the pot from the heat and let the rice rest, still covered, for 5 minutes, then fluff gently with a fork and serve immediately.
5 minutes