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| Rice Pilaf w. 3 variations |
Pilaf originated in the Near East and always begins by first browning the rice in
butter or oil before cooking it in stock. Pilafs can be variously seasoned and
usually contain other ingredients such as chopped cooked vegetables, meats,
seafood or poultry. In India they're highly spiced with curry.
Basic Rice Pilaf
Ingredients
1/4 cup unsalted butter
1 cup uncooked rice or brown rice
2 cups hot chicken or beef stock or water
salt , about 1/2 teaspoon
freshly ground black pepper
Method
Melt butter in a heavy saucepan over moderately low heat, add rice and stir-fry 5
minutes until straw colored. Add broth, salt and pepper, cover and cook over
lowest heat without stirring 18 – 20 minutes until all liquid is absorbed. Uncover
and cook 3 – 5 minutes longer to dry out. Fluff with a fork, taste for salt and
adjust as needed.
Variations
Baked Pilaf
A good way to make pilaf in quantity.
Stir – fry rice as directed in a flame – proof casserole or Dutch oven. Add
broth and seasonings; cover and bake 30 minutes at 350° until all liquid is
absorbed. For drier rice, uncover and bake 5 minutes longer.
Middle East Pilaf
Stir – fry 1 small minced onion in butter along with the rice, add broth and
seasonings; add 1/4 cup golden raisins or dried currants and 1/4 teaspoon each
cinnamon and allspice and 1/8 teaspoon each turmeric and cardamom. Cover and
cook as directed.
Indian Pilaf
Stir – fry 1 medium – sized minced yellow onion in butter along with the rice,
add 2 teaspoons curry powder, and stir – fry 30 seconds. Add broth and
seasonings and 1/4 cup golden raisins. Cover and cook as directed. Add 1/4 cup
coarsely chopped toasted blanched almonds, then fluff with a fork.
butter or oil before cooking it in stock. Pilafs can be variously seasoned and
usually contain other ingredients such as chopped cooked vegetables, meats,
seafood or poultry. In India they're highly spiced with curry.
Basic Rice Pilaf
Ingredients
1/4 cup unsalted butter
1 cup uncooked rice or brown rice
2 cups hot chicken or beef stock or water
salt , about 1/2 teaspoon
freshly ground black pepper
Method
Melt butter in a heavy saucepan over moderately low heat, add rice and stir-fry 5
minutes until straw colored. Add broth, salt and pepper, cover and cook over
lowest heat without stirring 18 – 20 minutes until all liquid is absorbed. Uncover
and cook 3 – 5 minutes longer to dry out. Fluff with a fork, taste for salt and
adjust as needed.
Variations
Baked Pilaf
A good way to make pilaf in quantity.
Stir – fry rice as directed in a flame – proof casserole or Dutch oven. Add
broth and seasonings; cover and bake 30 minutes at 350° until all liquid is
absorbed. For drier rice, uncover and bake 5 minutes longer.
Middle East Pilaf
Stir – fry 1 small minced onion in butter along with the rice, add broth and
seasonings; add 1/4 cup golden raisins or dried currants and 1/4 teaspoon each
cinnamon and allspice and 1/8 teaspoon each turmeric and cardamom. Cover and
cook as directed.
Indian Pilaf
Stir – fry 1 medium – sized minced yellow onion in butter along with the rice,
add 2 teaspoons curry powder, and stir – fry 30 seconds. Add broth and
seasonings and 1/4 cup golden raisins. Cover and cook as directed. Add 1/4 cup
coarsely chopped toasted blanched almonds, then fluff with a fork.
