Rice Pilaf
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A nice and easy side dish. Need I say more ?
INGREDIENTS
6 tablespoons butter
1 cup long-grain rice
1 3/4 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy 3-quart saucepan with lid, heat 2 tablespoons of the butter. Cut the remaining butter into small pieces and set aside. Add the rice to the pan and cook over medium heat, stirring constantly with a wooden spoon, for 2 to 3 minutes, or until the rice begins to turn opaque. Do not brown the rice.
Add the chicken stock, salt, and pepper to the rice. Bring the mixture to the boiling point, stirring constantly. Cover the pan tightly and turn the heat down as low as possible. Cook without stirring, for 12 to 15 minutes, or until all the liquid has been absorbed. The rice should be tender, but not mushy. Stir the reserved butter into the rice. Remove from the heat and let stand, covered, for 5 minutes.
Serve immediately.
Rate This Recipe:
(2 votes, average: 4.5 out of 5)
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We love rice and this recipe looks like it’s right up my alley. Simple, yet the right ingredients to be very tasty! Thanks for sharing!
Chef Tom, you are a chef after my own heart! Six tablespoons of butter in a one-cup rice pilaf–yowza! I’m a rice freak, having lived in Asia for five years. I used to think rice-cookers were needless gadgets. Then my Mama-san gave me one as a gift. After 20 years of almost daily use, I finally got a new one this last Christmas. If most rice-lovers knew how easy pilaf is–and how many gazllion variations of it there can be–I swear, it would change lives. In Japan the word for rice, “gohan” is also the word for “meal.” In the west, that position is occupied by bread, as in “Give us our daily bread.” Anyway, the biggest thing about rice is teaching westerners to be unafraid of it–to embrace it like bread. And back to pilafs, any pilaf can be made in a rice-cooker. The only two rice dishes I make in a pot (a nice, thick, Le Creuset pot) are jambalaya and risotto–both so I can control the absorption of moisture and respond to the batch of rice. Otherwise, everything else–including paella and fried rice and sushi rice–spends part of its life in the rice cooker. Ha! I’ve just gotten a new post by riffing off your pilaf recipe.
I’m bookmarking Chef Tom and posting a link to your site.
Food joy to all and let me know how your sangria goes! (Once you try making your own sangria, there’s no turning back. It’s a great thing to bring to a party–people will FLOCK to you when you come waltzing in with homemade sangria in your hands!)