Rice pilaf, boiled-and-drained method
Ingredients
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water65%
- Rice27%
- Margarine8%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Bring the water and salt to a boil in a deep pot over high heat.
Stir the soaked, rinsed rice into the boiling water and leave the pot uncovered. Once it boils, lower the heat and cook without stirring until the grains lengthen and soften.
Drain the rice through a colander.
Heat the margarine in the pilaf pot, add the drained rice and toss to coat.
Put the lid on. Lay a thick, flat sheet of paper over the pot opening, seal it tightly and let the pilaf rest for 30 minutes.
30 minBefore serving, turn the pilaf over a few times from the bottom up with a skimmer.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Pilavlar (2019); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Pilavlar (2019)Accessed: November 4, 2026
Last changed: November 1, 2026