[Sca-cooks] Pilaf

[Philip & Susan Troy]

Also sprach Marilyn Traber:
>*twitch*
>or using a good heavy coverable skillet, like a great enamelled la creusette
>chicken fryer.  Saute goodies, add liquid and proceed as normal.
>*twitch*
>Get 2 pans dirty for one dish?
>*twitch*
>
>margali
>
>the quote starts here:
>Then there's a pilaf, which generally involves two pots, one for
>sauteeing (very briefly) the measured, raw rice in some kind of fat
>(just enough to coat and for just long enough to coat and to puff up
>the grains just a bit), and the other for twice as much liquid
>(stock, water, etc.) as rice to be brought to a  boil, then added to
>the rice, brought to a boil, and then simmered for around 20 minutes.

How do you get the liquid to boil without a pan? Honestly, try it
both ways, and tell me the results are indistinguishable...

Adamantius (who often uses water for this, plus a dab of glace de
vollaile in the rice pot, and puts away the water pan unwashed)