By Angelos Rentoulas

Carolina, parboiled, with onion and garlic or plain pilaf is a favorite side dish but can hold its own as a meal with the right combination of ingredients. For dishes that call for the rice to be slightly sticky, but not soggy, choose the Carolina variety. One part rice to two-and-a-half to three parts water is the right ratio but that depends on the saucepan being used (a wider base will allow the water to evaporate faster) and whether you cover the saucepan.

Carolina (short-grain) rice is best served at once if it is not to become too soggy or glutinous as its grains are soft and cling together.

Medium grain (in Greek known as “nychaki”) rice is moister and tenderer than long grain and its grains are more likely to cling together than with long-grain rice such as parboiled, which remain separate even after cooking.

When cooking short- or medium-grain rice, rinse it first in a colander under running water to remove some of the starch so that the final product is not too sticky.

Cooking methods

There are three main ways to cook rice for pilaf.

The most common is to saute it in oil or butter first so the grains will not stick together and then add a precise amount of liquid. Use a wooden spoon to stir the rice until it is shiny and well-coated in the oil but make sure it doesn’t turn brown. Then add the water and cover until the rice has absorbed all the liquid.

Alternatively, you can boil the water, measured in the right proportion for the desired amount of rice, then add the rice, stir well and cover. This is the way to cook long grain as it is not likely to stick together. The third way is to boil plenty of water and then add the amount of rice you need, then strain when done.

Adding flavor to the pan

The flavor of a pilaf depends to a large extent on the liquid used, and is always better if herbs or a broth such as chicken or beef is used.

Wine or a combination of wine and water is one choice. Then there is a large range of herbs and vegetables, such as carrots, onion, beetroot (which will color the rice red), celery, finocchio (bulb fennel) or celery, among others. Parsley, fennel, dill, oregano, thyme, rosemary and bay leaves are just a few of the herbs – use just the stalks if you want the leaves for cooking other dishes. Spices include pepper, allspice, fennel seeds, coriander, cinnamon, cloves and nutmeg. To make a quick flavorsome liquid for rice, add a bunch of herbs (a sprig each of parsley, celery and one or two bay leaves tied together with string) to the water and discard after use.

RECIPES

Chicken pilaf

Ingredients (for 4)
2 chicken breasts
500 g medium grain or parboiled rice
1 medium-sized onion
2 bay leaves
3 celery sticks with the leaves
4 tablespoons olive oil (or butter if preferred)
Salt & white pepper
10 grains black pepper

Soak the rice in a bowl of hot water for 30 minutes and then drain.
Boil the chicken with the onion, celery, bay leaves and a little salt in plenty of water. When the chicken is done, remove from the saucepan and place on a plate to cool.
Discard the onion, bay leaves and celery and measure two-and-a-half cups of the broth, which you will return to the saucepan. Add 2 tablespoons of the oil or butter, the white and black pepper and bring to the boil. As soon as it boils, add the drained rice, cover the pan, turn off the heat and let the pan sit on the burner until the rice has absorbed all the liquid and “holes” have formed on the surface. Remove from the heat.
Shred the chicken, add to the pan and add the last 2 spoonfuls of oil or butter, stir gently and serve.
Nili Chrysanthidou-Parliarou


Rice with garlic & tomato

Ingredients (for 4-6)
500 g Carolina or parboiled rice
6-7 whole tomatoes from a tin, crushed (or 3-4 ripe fresh tomatoes)
1 cup olive oil
4-5 garlic cloves, finely sliced
2 green peppers, cubed
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped fresh mint or 1.5 tsp dried mint
Salt & freshly ground pepper

Rinse the rice in a fine colander. In a saucepan with a heavy base, heat the olive oil and saute the peppers. As soon as they soften, add the garlic and continue to saute for 1-2 minutes. Add the tomato and cook for 5 minutes. Add water in a ratio of 2.5 cups of water for every cup of rice. As soon as the water boils add the rice and season, stir and cover. Leave to simmer over a moderate flame for about 15 minutes. Lower the heat, add the herbs and stir gently with a wooden spoon. Let the pilaf settle, then serve.
Dina Nikolaou