The only way I ever learned to cook rice, was to glaze the grains in a cooking pan with oil or butter, add the double amount of water and let it sit for 12 minutes.

Imagine how flabbergasted I was when I saw my school friend’s mum boil a pot of water, put in the rice, drain it, burn her eyebrows over the hot steam, put the rice back in the pan and let it steam for a few minutes. I never really knew you could drain rice. And I never really liked doing so.

Rice pilav is honestly not really a dish but more of a way of cooking. When you Google “rice pilav” you can read for hours about Alexander the Great and pretty much the entire world history. It proves to me that if cooking rice this way can please the whole world, it’s definitely a keeper.

Here’s what I made last week. You can add any vegetable you want. Also, try it with fish, meat or serve with a spicy tomatosauce. Since this is so easy to cook you can double your servings and put it away in the freezer.

Vegetarian rice pilav with mushrooms

4 servings
1,5 cup of basmati rice
3 cups of broth (I used a cube)

400 gr. of mushrooms (you can do a mix of different mushrooms for more variety)
1 onion, chopped
2 garlic cloves, chopped
4 eggs, boiled

1 tblspn of curry (or some curry leaves if you have them)
1/2 tablspn of cayenne pepper

1 cup of creme fraiche
flat leaved parsley or coriander
salt and pepper
oil

Fry the spices, onion and garlic on medium heat until glazed. Add mushrooms and cook for 3 minutes. Add the rice and fry it until the grains are covered in oil and a little glazed. Add the broth and bring to a boil. Cover the pan and let simmer for 12-15 minutes.

Mix the creme fraiche with some salt and pepper. Serve the pilav with the boiled eggs, creme fraiche and some flat-leaved parsley or coriander as garnish.

Do you ever cook rice like this? And how do you like your rice pilav?