Tuesday, July 5, 2011

basic rice pilaf

This is such a wonderful pilaf recipe.
It makes a perfect starchy side for almost any meal!


1 1/2 cups Basmati rice or long-grain rice
2 1/4 cups water
1 1/2 tsp. table salt
ground black pepper
3 tbsp. unsalted butter
1 small onion


1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4-5 times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and saute until softened but not browned, about 4 minutes. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, add place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

* From America's Test Kitchen

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