How to Make Basic Rice Pilaf

Rice pilaf is a simple way of cooking rice so it's fluffy and loose. In a pilaf dish, the rice grains stay separate and don't form clumps. This recipe can be used as a side dish any time you feel like eating rice. It makes about 3 cups.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/2 small onions - diced
• 1 tbsp vegetable oils
• 1 tbsp butter
• 1 14.5 ounce can low-sodium chicken stocks
• salt and pepper
• 1 cup converted rice
• Salt And Pepper
• 1 14.5 ounce can low-sodium chicken stocks
• 1 tbsp vegetable oils
• 1/2 small onions - diced
• 1 tbsp butter
• 1 cup converted rice

1. Heat a nonstick 10-inch skillet over medium heat and add the oil.

2. When hot, add the butter and onion and sauté until the onion is tender, about two to three minutes. Season lightly with salt and pepper. If you use canned broth, omit the salt, as the broth is plenty salty.

3. Stir in the rice. Coat each grain with some of the fat in the pan. This key step keeps each grain separate.

4. Cook the rice for about 30 seconds, stirring to keep rice from sticking to the bottom.

5. Add 1 3/4 cups of broth or water and bring to a boil. As soon as it boils, lower the heat to a slow simmer and cover tightly.

6. Simmer for 12 minutes, then stir once and cover again. If pan is dry, add 1/4 cup more liquid.

7. Cook five minutes more, then taste. If rice is undercooked, add 1/4 cup more liquid, simmer three more minutes, then shut off the heat and let the rice steam, still covered, for five to ten minutes.

8. Taste again. When the rice is done, fluff with a fork and serve.

Tips & Warnings

• Use homemade stock if possible. If not, use low-sodium broth only or use water.
• Converted rice is briefly boiled while the husks are still on. This drives some pigments and nutrients from the husk into the grain itself - that's why it's a tan color. Although it's been parboiled, converted rice takes a little longer to cook than regular white rice. Uncle Ben's is the most popular brand.
• You can also use medium- or long-grain white rice, basmati rice or brown rice. Asian-style white rices have often been coated with starch and are designed to be sticky; they won't work as well.
• Many ingredients can be added for flavor as the rice cooks: bay leaf, parsley, thyme or oregano, or different vegetables. You can also experiment with different stocks.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.

[daiellofonseca]

on 9/21/2009 I'd like to start off by saying that this is a very nice simple recipe.

But that the following quote below from the Tips and Warning Sections is wrong:

"Asian-style white rices have often been coated with starch and are designed to be sticky;"

This comment is entirely wrong. Asian rices or short grained rice is not coated with starch. It is a different kind of rice that are more starchy and contain different kinds of starch that happen to become sticky when cooked.

It would be helpful here if the contributor that typed this article were mindful when posting and only posted things they "know" about and not things that they just "assume" they know.

It would have been better to say that Asian and short grain rices contain different kinds and higher amounts of starch when cooked making them sticky and would not work well to make rice pilaf".