Pilaf Rice Recipe
Learn to use the pilaf method to cook rice, and bring out a nutty, toasty flavor. Best of all, the grains of rice don't stick together as much.
- Serves: 4 persons
- 2tablespoons butter
- 1 ½cups chicken stock or broth
- Kosher salt, to taste
- 2tablespoons onion, finely diced
- 2tablespoons celery, finely diced
- 1cup long-grain white rice
Step 1Gather the ingredients. Preheat oven to 350 F.
Step 2Heat a heavy-bottomed, ovenproof saucepan over medium heat, then add the butter.
Step 3In a separate small saucepan, bring the stock or broth to a boil. It's a good idea to check the seasoning of the cooking liquid and make any necessary adjustments with the salt before it gets too hot to taste.
Step 4When the butter gets foamy, add the diced onion and celery, and sauté until the onion is slightly translucent, about 2 to 3 minutes.
Step 5Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.
Step 6Add the hot stock or broth, bring the pot back to a boil, cover, and place the entire pot in the oven.
Step 7Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or the rice is still too moist, re-cover, and return the pot to the oven for another 2 to 4 minutes.
Step 8Remove the pot from the oven, and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid, and let the rice pilaf stand for 10 minutes.