Saute rice, stirring constantly, in hot oil or butter in nonstick pan until translucent, about 2 minutes. Combine rice and broth in steaming pan; season to taste. Cover and steam until the rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before serving.

recipe. Turkish cooks consider this step necessary for a fluffier rice.

* Although not typical, pilaf may be flavored with onion and garlic.

* Pilaf may be sprinkled with finely chopped parsley or paprika to taste just before serving.

* Like their neighbors in Italy, Greeks love tomatoes so they can sometimes add the flavor to pilaf. Saute 1/2 cup finely chopped onion in oil. Add 1/2 cup finely chopped tomato or tomato sauce to rice and broth in steaming pan. Onion may be omitted.