Get More Flavorful Rice with the Pilaf Method: Here’s How to Do It

Recently, more people are turning to the pilaf method to cook rice. Originally popular in the Middle East and Central Asia, this method is gaining popularity in home kitchens for producing rice that’s more flavorful, aromatic, and less soggy. While the name may sound fancy, it’s actually not too hard to do. You can follow these easy steps to make rice with richer taste and better texture: 

1. Rinse and Drain the Rice Thoroughly

 
The first step in the pilaf method is rinsing the rice thoroughly. This removes excess starch and any impurities that can make the rice sticky.
 To keep the rice nutrients intact, rinse 3–4 times until the water is clear. Then, let the rice drain for 10–15 minutes so it can absorb flavors better later.
 

2. Prepare a Spiced Mixture to Sauté

 
The secret of pilaf rice lies in the spices. These give the rice its savory taste and signature aroma. Commonly used spices include finely chopped onions, crushed garlic, bay leaves, lemongrass, grated ginger, cardamom, cloves, and either olive oil or butter. You can also add a cinnamon stick for extra fragrance.
 Sauté all the spices in a large pot over medium heat until fragrant. Take your time here to really bring out the aroma.
 

3. Sauté the Rice Briefly in the Pot

 
Once the spices are fragrant, add the drained rice and stir for 2–3 minutes until it turns slightly translucent. This step helps coat the grains with oil and spices so they don’t break easily and stay fluffy.
 If you’re using a rice cooker, sauté the spices separately in a pan first, then add both the spices and the rice into the rice cooker before adding the broth. Stir gently and press “Cook.” Easy, right?
 

4. Add Broth Until It Covers the Rice

 
After sautéing the rice, pour in warm, cooked broth—chicken, beef, or vegetable. The typical rice-to-liquid ratio is 1:1.5.
 Make sure the broth completely covers the rice so it absorbs all the flavor. You can also add a pinch of salt and pepper to taste.
 

5. Let the Rice Absorb the Liquid

 
Once the broth is in, cover the pot and lower the heat. Let it simmer gently until all the liquid is absorbed. Avoid stirring too much, as this can break the rice. Wait about 15–20 minutes depending on the quantity. If small holes appear on the surface, it’s almost done.
 If you’re using a rice cooker, simply let it cook on its own. Just don’t open the lid too soon—letting the steam settle helps keep the rice from turning mushy.
 

6. Let the Rice Steam Gently

 
The final step is letting the rice steam gently. After the liquid is absorbed, reduce the heat to low and let the rice cook in its own steam for another 10 minutes.
 Don’t open the lid during this time. If you’re using a rice cooker, leave it on “Keep Warm” mode for 10 minutes.
 After that, gently fluff the rice from the edges toward the center to distribute the steam evenly and get a nice, fluffy texture.
 
 
So, ready to try cooking rice using the pilaf method?
To get the best results, make sure you use high-quality rice like Beras Maknyuss premium.
Processed using modern technology without preservatives, bleach, or artificial fragrance, Beras Maknyuss gives you naturally fragrant, fluffy rice that’s perfect for pilaf and various Indonesian dishes.
Try it now—available online or at your nearest rice distributor!