Armenian-Style Rice Pilaf

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Armenian-Style Rice Pilaf
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Far superior to anything you can find in a box, and almost as quick to make!

Rinsing the rice and soaking it briefly in hot water helps ensure that the rice grains stay separate and cook evenly.Covering the pot with a clean dish towel once the rice has absorbed the liquid helps to even out its texture, leaving it moist and fluffy, but not wet.

Rice pilaf—long grain rice and a handful of thready, busted-up pasta, toasted in butter, cooked with chicken stock—is absolutely fundamental to diasporic Armenian cuisine. "Diasporic" is an important qualifier, since, as with most things having to do with Armenian culture and history, it's complicated. Rice wasn't commonly eaten in Eastern Armenia, the country now known as the Armenian Republic.

Most non-Armenian Americans are now familiar with this style of rice pilaf thanks to Rice-a-Roni, the “San Francisco Treat,” that boxed side dish that introduced rice eating to the States in the 1950’s.

The whole thing takes barely more than 30 minutes, most of it—aside from the careful pasta-watching phase—hands-off. And that little bit of extra time and effort yields a delicious, aromatic, and sumptuous side dish that's far more than the sum of its simple parts. My recipe for rice pilaf is pretty standard, aside from a few minor refinements. Other recipes vary, but I use an even 2:1 ratio of stock to rice, which is both easy to remember and yields what I think of as just the right final consistency. And I like to soak my rice in hot tap water for 10 minutes before cooking it, which helps to remove any last traces of surface starch, while also pre-softening the rice just enough that it cooks through evenly.

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