Plain Pilaf (Tereya Pilav)
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- 2 cups rice, larger round-grained
- 100 g butter
- ½ teaspoon salt
- 1 ½ teaspoons sugar
- 2 ½ cups water, meat stock or chicken stock.
- i added the following spices: cinamon+cumin+cardamond+uzi spice+carnaishen ) all mixed together and blended
1Pick over the rice, place in a bowl with 1 tablespoon salt and cover with hot water and stand for 30 minutes. Drain and rinse under the cold water. Drain and set aside. Melt the butter in a medium saucepan and add the rice. Stir over medium heat until the rice grains stop sticking to the wooden spoon. Add the salt, spices sugar and boiling water or stock, stir once, and cover. Cook over a low heat for about 15 minutes or until the liquid has evaporated and steam holes appear in the surface. Remove from the heat and seat aside without removing the lid for 10 minutes. Then stir gently with a wooden spoon. Cover and stand for a further 5 minutes.
I add nuts to the dish when i serve