Pilaf question

ange164, Oct 1, 6:06am
Hi. Tonight one of my boarders made a lamb pilaf. The flavour was most enjoyable, but the rice was crunchy, almost raw I would say. I've never had pilaf, so I want to ask; is the rice supposed to be crunchy? If not, what texture are we going for next time we try it? cooked but dry like fried rice? Or soft and mushy more like a steamed rice or a risotto? TIA

nauru, Oct 1, 8:10am
I make mine like fried rice, not soft and mushy. I'd guess it wasn't cooked long enough.

davidt4, Oct 1, 8:38am
The rice in a pilaf should be tender but every grain separate. Not quite as dry as fried rice but not as wet as risotto. It's important to use the right kind of rice - basmati is best, and packaged Indian basmati is better than bulk bin basmati.

ange164, Dec 20, 7:15am
Thanks all. I suspect perhaps not all the stock went in the pan that should've.