Rice Pilaf

Rice Pilaf has countless versions across many regional cuisines but the basic method is to cook rice in a flavored broth. Additional seasonings can also be added to the mixture. In this basic recipe you sauté onions and garlic in oil, add some herbs and spices, broth, then rice.

 

I encourage you to experiment with rice dishes. The ultimate challenge is to use ingredients that complement the other dishes you will be serving at the same time. If you want to add other vegetables such as chopped celery or shallots, then do so at the first step, sautéing them in oil. Use any combination of dried herbs and spices you like, then the broth base of your choice. You can also add raisins or other dried fruit after the broth. If you like the crunch of nuts, add them at the end after the rice has finished cooking, or they will become soggy.

 

SERVES 4

 

Ingredients:

1 tablespoon olive oil

¼ cup chopped onion

1 clove garlic, minced

 

¼ teaspoon thyme

¼ teaspoon turmeric

¼ teaspoon cumin

Salt to taste

 

1 cup enriched long grain white rice

 

2 cups bouillon; your choice of vegetable, beef or chicken

 

. . . . . . . .

 

Instructions: 

▪ Heat the olive oil in a saucepan over medium heat and add the onion and garlic. Cook until they are soft but not brown, stirring occasionally, about 3 to 5 minutes.

 

▪ Stir in the thyme, turmeric, cumin, and salt, and then add the rice and continue to cook for 2 minutes.

 

▪ Add 2 cups of bouillon, cover the pan, and set on high heat to bring to a boil. When the liquid comes to a boil immediately lower the heat so the water is just barely at the point of simmering.

 

▪ Cook for about 15 minutes, until all the water is absorbed. You’ll have to lift the lid to check it, so close it quickly to prevent steam from escaping.

 

If you see that all the water has been absorbed and the top surface of the rice looks even, remove the pan from the heat.

 

If the water has been absorbed but there are indentations in the surface of the rice, remove it from the heat; quickly add an additional tablespoon or two of water, more or less depending on how dried out it looks, and recover the pan.

 

If you can see still water in the pan, leave it to cook for another minute or two and check again.

 

This is where your experience is important, as you need to know how to set your stove burner to get the right amount of heat to produce that low simmer. Further experience will tell you more precise timing and whether you should start with a little more or a little less water.

 

▪ After you remove the rice from the heat, let it stand with the lid on for at least 5 minutes. While the rice on top will look fully cooked, the grains on the bottom still need to absorb water. By letting it sit, the built up steam will continue cooking the rice. You can let it sit for longer if you need to.

 

▪ When you are ready to serve it, fluff it up with a fork.