October 27, 2012 |
This week, Food editor Russ Parsons shares the secret to perfect rice pilaf. It's all in the technique: "I've been cooking rice for more than 30 years and just now discovered I've been doing it all wrong. "My epiphany came - as have so many others lately - from cookbook writer Yotam Ottolenghi. I was grilling some spiny lobsters from Pearson's Port in Newport Beach and found a recipe for pilaf with saffron, dates and almonds in one of his columns in the British newspaper the Guardian that sounded like it might be the perfect accompaniment.