Rice pilaf, absorption 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
- Water58%
- Rice32%
- Margarine10%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the water, salt and margarine in the pilaf pot and bring to a boil over high heat.
Stir in the soaked, rinsed rice and cover. After it has come to a few bubbles, lower the heat step by step and cook without stirring until the water is absorbed.
Test a few grains with a fork; if they are soft, turn off the heat. If still hard, sprinkle over a little hot water.
Seal the pot opening tightly with a thick, flat sheet of paper or a paper towel 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