mastichas09
Active member
I’ve been trying to master Greek rice pilaf, but I keep running into the same problem—it always turns out too sticky! I love the fluffy, flavorful pilaf served at Greek restaurants, with the rice grains perfectly separate and infused with that delicious buttery, lemony taste. Mine ends up clumping together, and I’m not sure what I’m doing wrong.
Here’s what I’ve been doing: I rinse the rice briefly, sauté it in butter or olive oil, then add hot broth and let it simmer. I try not to stir it too much, but maybe I’m missing a step? Is there a specific type of rice that works best for Greek pilaf? Do I need to rinse the rice longer, toast it more, or use a different broth-to-rice ratio?
Here’s what I’ve been doing: I rinse the rice briefly, sauté it in butter or olive oil, then add hot broth and let it simmer. I try not to stir it too much, but maybe I’m missing a step? Is there a specific type of rice that works best for Greek pilaf? Do I need to rinse the rice longer, toast it more, or use a different broth-to-rice ratio?