Rice Pilaf, has its origin from the Persian pilau also called polao, pilav, pilaff, plov or pulao in other languages. One of the earliest literary references to pilau can be found in the histories of Alexander the Great when describing Bactrian hospitality.
Bactria was an eastern Persian (Iranian) province, which was the birthplace of Alexander’s wife Roxana and geographically located in modern Afghanistan.
Rice was introduced to Europe by the army of Alexander the Great who brought it back with them when returning from Bactria to Macedonia.
Rice pilaf is served as a side dish to many dishes.
- 2 cups of rice (American type, parboiled)
- 4 cups of chicken stock
1 tablespoon butter or margarine (optional)
Bring the chicken stock to boil and add salt. Add the rice and cook for about 20 minutes on low temperature. If there is any excess water, drain it. If you like you may add butter but if cooked in chicken stock it is certainly very tasteful and the butter is not necessary.