While cooking pilaf, add a thin slice of lemon or a couple drops of lemon juice for a snow white and flaky pilaf.
Once the pilaf is off the heat, place a paper towel under the lid and let it sit covered for 10-15 minutes. Paper towel will absorb all the extra moisture and prevent the pilaf getting sticky.
Heating the leftover pilaf is always tricky; sticks to the pan, pilaf at bottom of the pan gets warmer before the rest. Try the double boiler technique; place a cup of pilaf in a larger saucepan partially filled with water brought to a simmer or boil.
