Red rice pilaf according to an ancient Chinese recipe, the correct zirvak for pilaf in a cauldron
Red rice pilaf is quite unique, possessing a nutty flavor characteristic of this grain. Pilaf made with this type of rice always turns out fluffy, thanks to the grain not being polished, meaning the bran husk is not removed. Red rice takes slightly longer to cook than white rice, and it requires more water—this must be carefully considered to ensure a delicious, uncooked pilaf. It's best to cook pilaf in a cast-iron cauldron—it allows the aromas and juices to remain within, rather than escaping. #KovalFOOD #plov #cauldron