Rotana Long-Grain Rice Pilaf with Saffron and Pine Nuts
Why Long-Grain Rice Makes the Best Pilaf
A pilaf is a test of your rice as much as it is a test of your technique. Each grain should be separate, al dente at the centre, and completely non-sticky — which is why Rotana Extra Long Grain is the rice to use here. Its low starch content and consistent grain length (average 8.2mm) mean it holds up through the absorption method without clumping.
Ingredients (serves 5)
Method
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Step 1 — Rinse and soak
Rinse the rice under cold water until the water runs clear, then soak for 20 minutes. This removes surface starch and ensures even cooking.
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Step 2 — Toast the pine nuts
In your cooking pot, heat the ghee over medium heat. Add the pine nuts and stir constantly for 2–3 minutes until golden. Remove with a slotted spoon and set aside.
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Step 3 — Soften the onion
In the same pot, cook the onion over medium-low heat for 8–10 minutes until soft and translucent but not coloured.
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Step 4 — Toast the rice
Drain the soaked rice and add to the onion. Stir for 2 minutes over medium heat. Toasting the raw rice creates a barrier on each grain that keeps it separate.
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Step 5 — Add liquid and saffron
Add the warm stock and the saffron with its soaking water. Season with salt. Bring to a boil, then cover tightly, reduce heat to lowest, and cook for 15 minutes undisturbed.
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Step 6 — Rest and fluff
Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and fold in the toasted pine nuts.
Chef’s note: Always bloom saffron in warm liquid first — dry saffron added to hot fat releases colour but not full flavour.
