Basic Rice Pilaf

By lorik

If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.

Ingredients

• Variation from Cooks Country with Flavor Options:
• 1 1/2 cups basmati rice or long-grain rice
• 2 1/4 cups water
• 1 1/2 teaspoons table salt
• Ground black pepper
• 3 tablespoons unsalted butter
• 1 small onion, minced (about 1/2 cup)
• 3 tablespoons unsalted butter
• 1 small onion, chopped fine
• Salt and pepper
• 1 1/2 cups long-grain white rice
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 2 1/4 cups chicken broth

Preparation

Step 1

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 four to five 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 sauté 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, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

Variation:
1. Melt butter in large saucepan over medium-high heat. Add onion and ¾ teaspoon salt and cook until just softened, about 3 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.

2. Stir in broth and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Keep covered and remove from heat. Let stand for 10 minutes. Fluff rice with fork. Season with salt and pepper to taste. Serve.

Cilantro Rice pilaf with Jalapeno:
Omit thyme. Add 1 seeded and minced jalapeno with garlic. Add 2 teaspoons grated lime zest with broth. Stir in 1/4 cup chopped cilantro into fluffed rice.

Curried Rice Pilaf with Apples:
Omit Thyme. Add 1 teaspoon curry powder with onion. Stir 1 peeled and finely chopped apple and 1/4 cup chopped cilantro into fluffed rice.

Herbed Rice Pilaf with Almonds:
Add 2 teaspoons grated lemon zest with broth. Stir 1/4 cup whole almonds, toasted and chopped coarse; 1/4 cup chopped fresh parsley, and 2 teaspoons chopped tarragon into fluffed rice.