Rice Pilaf with Currants and Pine Nuts

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

SERVES 4 as a side dish

TIME 1 hour

Rice Pilaf with Currants and Pine Nuts

WHY THIS RECIPE WORKS

We wanted to discover the best way of handling and cooking the rice for the best rice pilaf recipe. We found that while an overnight soak wasn’t necessary, rinsing fragrant basmati rice before cooking gave us beautiful separated grains. Ins...

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