Pirinç pilavı (buttery rice pilaf) recipe

Buttery pilaf with separate grains, made with osmancık rice. The salted soak, water ratio and resting time that stop it turning mushy.

What goes with it?

Soak the rice
Soak the rice in warm salted water, then rinse until the water runs clear and drain well.
Fry
Heat the butter and oil. Add the rice and fry over a medium heat until the grains turn translucent and separate.
Add the water
Add the hot water and salt. Once it boils, turn the heat to its lowest and cook without lifting the lid until the water is absorbed.
Rest
Turn off the heat. Place a paper towel between the lid and the pan and let it steam. Then fluff with a fork from the bottom up.

Ratio: 1.5 measures of hot water to 1 measure of rinsed rice.
Do not lift the lid or stir while it rests.
For pilaf with orzo, fry a handful of orzo in the butter until brown before adding the rice.

Keeps in the fridge for 2 days. Reheat in a covered container with a spoonful of water.

Why does pilaf turn mushy?

Too much water, stirring, or steam escaping while it rests are the most common causes. See our pilaf guide for details.

How much water for 1 glass of rice?

For rinsed and soaked osmancık rice, 1.5 glasses of water per glass of rice works well. Baldo rice needs more water.