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.

Ingredients

• •300 g Long Grain Rice
• •50 g Onion
• •600 ml Chicken Broth
• •30 g Butter

Instructions

1. 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. 2

   Let the rinsed rice drain in the strainer for 10-15 minutes. Drier rice will toast better and absorb liquid more evenly.

3. 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.

4. 4

   Cook the onion for 3-4 minutes, stirring occasionally, until softened and translucent. It should not take on any color.

5. 5

   Add the drained rice to the pot and stir to coat each grain with butter. Toast for 2 minutes, stirring frequently.

6. 6

   Listen for a light crackling or popping sound - this indicates the rice is properly toasting and will have a nutty flavor.

7. 7

   Pour in 480ml hot chicken or vegetable stock (or water with 1/2 teaspoon salt). The ratio is approximately 1.6:1 liquid to rice.

8. 8

   Bring to a boil, stir once to prevent sticking, then immediately reduce heat to the lowest setting and cover tightly.

9. 9

   Simmer for 18 minutes without lifting the lid. Every peek releases steam and can result in undercooked, unevenly textured rice.

10. 10

    Remove from heat and let rest, still covered, for 5 minutes. This crucial step allows residual steam to finish the cooking.

11. 11

    Uncover and fluff gently with a fork, starting at the edges and working toward the center. Never stir with a spoon.

12. 12

    Season with salt if needed and serve as a versatile base for curries, stews, grilled proteins, or simply with butter and fresh herbs.

Nutritional values

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