Prep 5 mins
Cook 1 hr
This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice. Cook time also includes cooling time for rinse water.
- 1 cup long-grain rice or 1 cup basmati rice
- 1 teaspoon salt
- boiling water
- 1 tablespoon unsalted butter
- 2 cups tomato juice
- 1 small cinnamon stick, optional
- Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
- Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
- Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.
This was really good! I served the rice with baked ling cod and a simple side of steamed broccoli and asparagus. The manner in which the rice is prepared is almost identical to the method used by Persians: rinse, drain, boil, drain again, steam. Well worth the effort! I thought the rice could have used a little bit of minced onion or shallots (1/4 to 1/3 cup finely minced.) The cinnamon gave the rice an interesting, subtle base note (is that the correct term?) and I would not omit it even though it is optional. Will make again! Reviewed for NA*ME Couscous and Rice Tag May 2014.