Pilafi Boiled Cretan Rice
Here is the recipe to make the very popular Pilafi Boiled Cretan Rice also served at weddings. There is no wedding in Greece that would not serve this as one of its main dishes. Also known as gamopilafo. The same can be said for other celebrations such as festivals or panigiria (saint day celebrations), baptisms and even family dinners. Cretan pilafi is a must on the dinner table of every home.
Ingredients for Pilafi Boiled Cretan Rice
500g lamb meat and 1 whole chicken cut into smaller pieces (for stock preparation)
6 cups of the prepared broth
2 cups Arborio rice
2 tablespoons butter
1/4 cup lemon juice or to taste
Salt & pepper
1. Place the meat and the chicken in a saucepan together with sufficient water to completely cover the meat and simmer for 2 hours on a low heat. Skim off any scum that rises to the surface.
2. Once cooked and falling off the bone, remove the meat, add some more salt and pepper, and set aside.
3. Once cooled, strain the broth.
4. You will need to measure out the stock to ensure you have 3 cups of liquid for every cup of rice.
5. Place 6 cups of the strained broth in the saucepan again on medium heat. Add in 2 cups of rice and stir to prevent the rice from sticking to the bottom of the saucepan. You can add a little water if necessary. Stir carefully for about 15 minutes until the mixture softens. Add ¼ cup of lemon juice just before the rice is cooked.
6. Melt the butter in a small pan. Remove the saucepan of rice from the heat, which should have a slight soup consistency and pour the hot butter over it. Cover the saucepan with a towel and let it rest for 5-8 minutes.
7. Place the rice in the serving dish. You can shred the meat and serve on the side.
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