Easy23 min4 servings
Simple Rice Pilaf
The fundamental technique for perfectly fluffy rice every time - each grain separate and tender, infused with the subtle richness of butter and aromatic stock.
S
By Système
Community chef
Ingredients
- •300 g Long Grain Rice
- •50 g Onion
- •600 ml Chicken Broth
- •30 g Butter
Instructions
- 1
Measure 300g long-grain rice (basmati or jasmine work beautifully). Rinse in a fine-mesh strainer under cold water until water runs clear, about 1 minute.
- 2
Let the rinsed rice drain in the strainer for 10-15 minutes. Drier rice will toast better and absorb liquid more evenly.
- 3
Melt 2 tablespoons butter in a 2-quart saucepan over medium heat. Add 1/4 cup finely minced onion (or shallot) and a pinch of salt.