How to Cook Risotto, Pilaf, Fluffy Rice, and Paella Some rice dishes, such as risotto, emphasize the natural starchiness of rice and are designed to help the rice grains cling together in a natural creamy sauce while other dishes, such as pilaf, keep the grains of rice separate and relatively fluffy. Each of the dishes here uses a different kind of rice and a different technique to underline the desired effect. To make plain boiled rice so that none of the grains sticks together, use firm, long-grained rice, such as basmati, and boil it in a large pot of boiling water as though cooking pasta. Rice pilaf is made by first cooking long-grain rice in a small amount of fat to cook the starch before the liquid is added. Flavorful ingredients, usually onions and sometimes garlic, are cooked in the fat along with the rice before the liquid is added.
Risotto is a creamy rice dish made with short-grain Italian rice.
The rice, usually vialone nano, carnaroli, or arborio, is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Traditionally, paella is cooked over an open fire, but it can also be cooked on the stove or in the oven. Rinse short-grained rice in a strainer. Gently stir the rice in butter over low to medium heat until the grains are all lightly coated with butter.