Rice Pilaf
This is the basic recipe for the rice that accompanies grills and stews. Although long-grain rice is more commonly used, basmati is today preferred by gourmets. It is my preferred rice for pilaf. It has an appealing taste and aroma, and the grains stay light, fluffy, and separate. You can use water or stock. It is best to use real chicken stock, if possible, but stock made with bouillon cubes will do very well, too; use 1 1/2 cubes with 3 1/2 cups water.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Wash the rice (American long-grain does not need washing). Pour cold water over it in a bowl, stir well, and leave it to soak for a few minutes, then strain and rinse under cold running water.
Step 2
Bring the water or stock to the boil in a pan. Put in the butter, cut into pieces, and when it has melted, pour in the drained rice. Stir well, bring to the boil, and cook gently over very low heat, tightly covered and undisturbed, for 18 to 20 minutes, until the rice is tender, the water has been absorbed, and little holes have appeared on the surface. Add a little extra water if it becomes too dry. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Turn out and fluff up the grains with a fork. If you need to reheat the rice, put it, covered, in the oven for 15 minutes, or until it is really hot.
variation
Step 3
For rice with chickpeas, nohutlu pilav, prepare the rice as above. Fry 1 chopped onion in 2 tablespoons sunflower oil until soft. Add the drained chickpeas from a 14-ounce can and heat through, then mix them into the rice.
