[Sca-cooks] Pilaf

[Randy Goldberg MD]

> The way I was taught to do pilaf was to sweat minced onions in butter, add
> the rice, in the same pan, and coat the rice in the butter, but no
> longer.  Too many folks colour the rice in the butter.

I was taught to saute the rice in the butter until it goes from translucent
to opaque. If it gets golden, you went too far.

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)