Rice pilaf is a dish made by cooking rice in a seasoned broth, often with vegetables, herbs, nuts or dried fruits. The rice absorbs the flavors from the broth, herbs and spices, resulting in a flavorful dish. Choosing the right type of rice is important for getting the proper texture and preventing the rice from getting mushy or sticky.
Long Grain Rice
Long grain rice varieties like basmati, jasmine and texmati are the most suitable for making fluffy, light pilaf. The grains remain separate, dry and firm after cooking. Here’s why long grain is best for pilaf:
- The length helps the grains stay separate and resist sticking together
- The higher amylose content gives a fluffier, drier texture
- The firm texture holds its shape during cooking and absorbs flavors well
- Aromatic varieties like basmati and jasmine have a fragrant flavor
Both white and brown long grain rice can be used, depending on the flavor and texture you want. Brown rice has a chewier texture and nuttier flavor.
Recommended Long Grain Rice Varieties for Pilaf
Here are some excellent long grain rice types for pilaf:
- Basmati – Aromatic, with a distinctive nutty spice flavor. Remains fluffy and separate.
- Jasmine – Fragrant jasmine rice, soft texture yet fluffy. Popular for Middle Eastern and Indian pilafs.
- Texmati – A basmati and American long grain rice hybrid. Fluffy, aromatic and less expensive than basmati.
- Brown Basmati – Retains basmati’s fragrance. Firm, chewy texture.
- Long grain Carolina or California rice – Fluffy grains, neutral flavor good for absorbing seasoning.
Medium and Short Grain Rice
Medium or short grain rice is not ideal for pilaf. Here’s why it does not work well:
- The shorter grains cling together and get sticky
- Can turn mushy and lose the pilaf’s fluffiness
- Less ability to absorb flavors compared to long grain
- Varieties like Arborio are very starchy and release a creaminess unsuitable for pilaf
However, medium or short grain brown rice can work for pilaf as it retains some fluffiness after cooking. In general though, long grain is a much better choice.
Rice Sizing for Pilaf
Along with choosing a long grain rice, the size of the grains also affects pilaf texture. Here are some guidelines:
- Standard long grain – Whole grains of a full slender shape. Pilafs will be fluffy and grains separate.
- Broken rice – Fractured grains. Usually more starchy. Can work but will be slightly sticky.
- Rice flour – Ground into a powder. Will turn the pilaf mushy and gluey. Not recommended.
Standard whole long grain kernels are best, but broken grains can produce an acceptable pilaf if whole grain is not available. Avoid rice flour, as it will compromise the pilaf texture.
How to Cook Long Grain Rice for Pilaf
Properly preparing long grain rice is also crucial for pilaf. Undercooked rice will be too hard, while overcooked rice turns sticky and mushy. Here are some tips for cooking long grain rice perfectly for pilaf:
- Use a pot with a tight fitting lid, and bring the broth or water to a boil.
- Add a pinch of salt to the liquid for flavor.
- Rinse the rice in a mesh strainer until the water runs clear.
- Add the rinsed rice to the boiling liquid. Stir once.
- Reduce heat to low, cover and simmer for 15-20 minutes until rice is tender.
- Remove from heat and let stand 5 minutes to steam.
- Fluff with a fork before serving.
Following package instructions for rice-to-liquid ratios and cooking times is also recommended for best results. Properly cooked long grain rice will be fluffy, separate and tender with a slight chewiness.
What About Risotto Rice?
Short grain Arborio, Carnaroli and Vialone Nano rice varieties are specially grown for risotto. Their high starch content helps create the creamy sauce. But this makes them unsuitable for light, fluffy pilaf where the grains need to remain separate. The exception is brown Arborio rice which retains more structure when cooked.
Can You Use Converted Rice?
Converted rice like parboiled and instant rice have been pre-steamed before milling. This changes the grain structure, increasing stickiness. Converted rice varieties like parboiled or Minute Rice are not ideal for pilaf. The grains loose fluffiness and tend to clump together with cooking.
What About Storing and Handling?
Properly storing rice is also important, as stale or old rice can turn mushy when cooked. Here are some storage and handling tips:
- Store rice in an airtight container in a cool, dry place.
- White rice will keep for 1-2 years, while brown rice keeps for 3-6 months.
- Refrigeration can extend the shelf life further.
- If rice smells musty or unpleasant, it has likely gone bad and should be discarded.
- Always rinse and drain rice before cooking to remove dust and excess starch.
Conclusion
When making restaurant-quality pilaf at home, the type of rice you use is crucial. Long grain rice varieties such as basmati, jasmine and texmati provide the fluffy, separate grains needed for successful pilaf. Their length prevents sticking, and they absorb flavors beautifully. Medium or short grains turn mushy, while converted and risotto rice varieties are too starchy. Follow proper cooking methods for long grain rice, and handle and store it correctly for the perfect pilaf.