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Tereyağlı pirinç pilavı tarifi ile yapılan bir yemek tabakta sunuluyor

Turkish Rice (Pilaf)

Buttery, delicious, and perfectly fluffy grains that never stick together. Learn how to make Turkish pilaf with GastroCafer!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 5 Servings
Course: Side Dish
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Rice
  • 50 g Butter
  • 700 ml Hot Water
  • 1 tbsp Salt (For Soaking)
  • 1 tbsp Salt (For Cooking)

Equipment

  • Fine Mesh Sieve
  • Wide Saucepan (Non-stick or Stainless Steel)
  • Wooden Spoon
  • Kitchen Towel or Paper Towels

Method
 

  1. Place the rice in a bowl. Wash with cold water 3-4 times until the water runs completely clear (removes excess starch).
  2. Cover the rice with hot water and add 1 tbsp of salt. Let it sit for 15 minutes until the water cools down. Drain well.
  3. Melt the butter in a wide pan over medium heat (be careful not to burn it!). Add the drained rice and sauté for 3 minutes until the grains look translucent.
  4. Add 1 tbsp of salt and 700 ml of hot water. Stir once, then cover with the lid. Bring to a boil on high heat, then immediately reduce to low heat. Simmer until the water is absorbed and "holes" appear on the surface. (Do not open the lid while cooking!)
  5. Turn off the heat. Place a paper towel or clean kitchen cloth over the pot and close the lid tightly. Let it rest for 10-15 minutes. This absorbs excess moisture.
  6. Remove the lid and towel. Gently fluff the rice with a fork from bottom to top. Serve hot.

Notes

At GastroCafer, we prefer Baldo rice because of its large grains and high water absorption capacity.