Basic Rice Pilaf

Basic Rice Pilaf

Serves 4
 
Ingredients
  • 1 1/2 cups long-grain rice, rinsed and drained well
  • 2 1/4 cups water
  • 1 tablespoon coarse salt
  • 3 tablespoons butter
  • 1/2 cup onion, minced
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.
Notes
  1. Choose a long-grain rice like basmati, jasmine or Carolina.
  2. Other whole-grains like brown rice, quinoa, or barley may be used instead of rice
  3. The amount of liquid needed will vary depending on the type and moisture content of the grain.
  4. Stock, broth or other flavorful liquids may be used in place of all or part the water.
  5. Olive oil may be used instead of butter.
  6. A variety of aromatic additions could be added including garlic, shallots, mirepoix, fresh or dried herbs, and spices.