Yo – That’s Not Pilaf
Even though the term rice pilaf is often thrown around to mean just a type of rice “with stuff in it,” rice pilaf actually has a more technical meaning. It most often means that rice grains are sautéed before boiling or steaming.
According to common preparations, the rice is first sauteed in butter or another fat for approximately 2-3 minutes until the rice grains turn a milky colour. Then steamed or boiled.
Other types of pilaf may rely on first soaking the grains of rice, parboiling them, draining them and finally steamed. The results of this method are said to be an exceptionally fluffy rice.
The term pilaf is derived from the Turkish word pilav, which in turn comes from the Classical Persian word polow. 
Pilaf is a staple food in Balkan, Middle Eastern, and Caucasian cuisines.
Julia Child makes rice pilaf in the oven:
Bring 4 cups chicken stock to a boil on your stovetop.
In an ovenproof dish such a Dutch Oven, heat the fat and saute 1 finely diced onion and 2 cups long-grain rice until the rice turns opaque.
Add the boiling stock as well a bay leaf, cover and put in a 400 degree pre-warmed oven for 20-25 minutes.
When the rice is finished, toss with a fork to separate the grains. Serve.
Pilaf can also include meat, fish, vegetables, and dried fruits, depending on the local cuisine/recipe.
