Basic Rice Pilaf 1 Serving

Basic Rice Pilaf 1 Serving
Yield
1-2servings
Yield
1-2servings
Basic Rice Pilaf 1 Serving
Yield
1-2servings
Yield
1-2servings
Ingredients
  • 3/4cup long-grain ricerinsed and drained well
  • 1 1/2cups water
  • 1tablespoon coarse salt
  • 3tablespoons butter
  • 1 tablespoons onionsvery small dice
  • 1tablespoon carrotsvery small dice
Yield:
Instructions
  1. Add the rice to a bowl and cover cold water; using your hands, stir the grains to wash away excess starch. Pour off the starchy water and repeat four to five times, until water runs almost clear. Bring water and salt to boil in small covered saucepan over medium-high heat.
  2. Bring water and salt to boil in small saucepan over medium-high heat.
  3. Meanwhile, heat butter in heavy-bottomed saucepan over medium heat; add onion and carrots and sauté until softened but not browned, about 3 minutes.
  4. Next, parch the grains of rice by gently sauteing them in the butter-vegetable mixture until the rice is well coated in fat.
  5. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover with a tight-fitting lid or aluminum foil, and simmer until all liquid is absorbed, about 18-20 minutes.
  6. Let stand 10 minutes; fluff rice with fork and serve.
  7. Recipe Notes
  8. Choose a long-grain rice like basmati, jasmine or Carolina. Other whole-grains like brown rice, quinoa, or barley may be used instead of rice The amount of liquid needed will vary depending on the type and moisture content of the grain. Stock, broth or other flavorful liquids may be used in place of all or part the water. Olive oil may be used instead of butter. A variety of aromatic additions could be added including garlic, shallots, mirepoix, fresh or dried herbs, and spices.