Pilav

Ingredients

• 400 grice
• 50 gbutter
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking.
2. In a medium-sized pot, melt 50 g of butter over medium heat. Use a pot with a heavy bottom to ensure even heat distribution and prevent burning.
3. Add the rinsed rice to the pot and stir to coat each grain with butter. Continue stirring for about 2-3 minutes until the rice becomes slightly translucent and gives off a nutty aroma.
4. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir gently to combine, ensuring the rice is evenly distributed in the pot.
5. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer.
6. Cook the rice for about 15-20 minutes, or until all the water is absorbed. The rice should be tender but not mushy, and small steam holes should appear on the surface.
7. Remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking in its own steam, ensuring a fluffy texture.
8. Fluff the rice gently with a fork to separate the grains. Season with additional salt if needed, and serve the Pilav warm as part of a shared meal.