Rice Pilaf
A fragrant, fluffy buttery rice pilaf is pure comfort. The word pilaf generally refers to a rice dish in which the grains are toasted in a fat like butter, ghee or oil before being cooked in broth or other liquid, and the dish’s many iterations span the globe from Central and South Asia, the Caucasus and Eastern Europe to the Caribbean. (Other grains like barley and bulgur, and noodles such as vermicelli or orzo – see Tip – can also be included.) In this simple version, onion and garlic are cooked in butter, which is then used to toast long-grain basmati rice until nutty and gently seasoned. The process of first rinsing the rice, then toasting in fat, prevents clumping. The amount of added liquid may vary slightly depending on the brand of rice, but do cut down on the salt if using a salted broth. With this base, you can get as creative as you like and add a variety of vegetables, herbs, spices, chopped nuts, dried fruit, ground meat or even shrimp. Or serve as is alongside chicken, fish or vegetables.
- Total:
- Serves: 4 persons
Ingredients
- 2cups white basmati rice
- 4tablespoons unsalted butter, ghee or oil of choice
- 1small yellow onion, finely chopped
- 4garlic cloves, finely chopped
- 2teaspoons kosher salt (such as Diamond Crystal)
- ½teaspoon onion powder
- ½teaspoon garlic powder
- ½teaspoon black pepper
- ¼teaspoon paprika, smoked or sweet
- 3 ½cups chicken or vegetable broth or water
- ½cup chopped parsley
Instructions
Step 1
In a fine-meshed sieve, rinse the rice with cold water to rid the grains of excess starch. This makes for a fluffier rice that doesn’t clump. Set aside to thoroughly drain.Step 2
In a medium (3 1/2-quart) saucepan, heat the butter over medium. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Adjust heat to medium-low, add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.Step 3
Adjust heat to medium, add the rice and cook, stirring frequently, until the grains are coated in the butter, are shiny and smell toasty, about 5 minutes. Take care not to burn the garlic, turning down the heat if necessary. Stir in the salt, onion powder, garlic powder, black pepper and paprika, and cook for 1 minute.Step 4
Add the broth, adjust heat to high and bring to a boil. As soon as the broth comes to a boil, cover and turn heat to low. Cook for about 15 minutes, until the water has been absorbed. Remove from the heat and allow the rice to steam, covered, for 10 minutes.Step 5
Gently fluff with a slotted spatula as you fold in the parsley, taking care not to break too many grains, and serve.