Which type of rice is cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish?

• A. Pilaf
• B. Risotto
• C. Fried rice
• D. Jasmine rice

Answer: (A)

Pilaf is cooked by briefly toasting the rice, then simmering it in a well-seasoned broth with aromatics such as onions or celery. This method infuses the grains with savory flavor from the stock while keeping the rice fluffy and the grains separate. It’s a traditional way to pair the dish with proteins like poultry, game, or shellfish because the flavorful stock and aromatic base enhance the overall dish rather than creating a creamy texture or a fried finish.

Risotto, in contrast, relies on gradually adding liquid and stirring to release starch, producing a creamy, cohesive texture. Fried rice uses pre-cooked rice that’s quickly stir-fried in a hot pan with oil and seasonings, not simmered in broth. Jasmine rice is typically steamed or boiled in plain water or light stock and served as a fragrant, individual grain rather than cooked in a seasoned broth.