Basic Rice Pilaf

Basic Rice Pilaf
Yield
4servings
Yield
4servings
Basic Rice Pilaf
Yield
4servings
Yield
4servings
Ingredients
  • 1 1/2cups long-grain ricerinsed and drained well
  • 2 1/4cups water
  • 1tablespoon coarse salt
  • 3tablespoons butter
  • 1/2cup onionsminced
Yield:
Instructions
Rinse the Rice
  1. Add the rice to a bowl and cover cold water; using your hands, stir the grains to wash away excess starch.
  2. Pour off the starchy water and repeat four to five times, until water runs almost clear.
  3. Place rice in a fine mesh strainer set over a bowl and drain well
  4. Bring water and salt to boil in small covered saucepan over medium-high heat.
Sweat the Aromatics
  1. Meanwhile, heat butter in heavy-bottomed saucepan over medium heat; add onion and sauté until softened but not browned, about 4 minutes.
Parch the Grain
  1. Add rice and stir until the grains are well coated with the butter, about 3 minutes.
  2. 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.
  3. Let stand 10 minutes; fluff rice with fork and serve.
Recipe Notes

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.