Add Rice, Vegetables & Stock to Make Rice Pilaf

Video Transcript

" Hi! I'm Louis Ortiz and on behalf of Expert Village and we are going to show you a basic preparation for rice pilaf. I've got some clarified butter here and I've got just some regular sauce pan that I'm going to make the rice in so I'm going to get some of this clarified butter just a little bit and ladle just a dab inside the pot there and I got about a low flame going on my fire there. So first off I want to go ahead and throw in the rice and I'm going to throw this in here dry in a warm pan with warm clarified butter. I want to start to stir this around with a wooden spoon so each individual grain of rice gets coated in the clarified butter and that way it would start to brown a little bit more evenly and I want to keep it moving. Because I don't want any of the rice to get anymore done then the other because we want it all to turn to the same way, same time. I'm just going to put a little bit more clarified butter in there. I'm going to throw in some onions, diced onions and some diced carrots. So I'm going to go ahead and get all these stirred around and what is going to happen is some of the natural sugars out of the carrots and of the onions are going to come out and there are going to coat some of that rice along with the clarified butter that we have. So there is some really cool vibrant aromas coming off of this. We got our clarified butter as I told you we have started the rice first we have this nutty aroma and now you could smell the residual sugar and such coming off. On the carrots as well as the onions I don't want to let them to go to long but I want them to have just a nice glassy appearance. I'm just kind of allowing the carrots and the onions to sweat on to the rice. So it is time for our liquid part of the receipt which again is one full cup of chicken stock. We showed you how to make. So I got my liquid element into the equation there so I'm just going to go ahead and crank this fire up so that we would bring up to a boil. Once we have reach a boil I'm going to crank it right back down so we could just achieve just a simmer. At that point I'm going to go ahead and cover it with my lid here and we would let that simmer. What we are allowing the rice to do is just to soak in all that good reach chicken stock that we made from scratch and that is what makes the rice come out nice and tender and fluffy but it is all in using the right amount of ratio so you don't use to much liquid or to little. So you need to pay attention to that. So we would come here in just a bit and show you the simmering and boiling technique that we just talked about. "