Basmati Rice Pilaf
This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.
Ingredients
- 2 tablespoons (28 grams) butter
- 1 medium yellow onion (diced small)
- 6 garlic cloves (chopped)
- 1 cup (180 grams) basmati rice
- 2 1/2 cups (590 ml) chicken or vegetable stock (see note 2)
- Fine sea salt and freshly ground pepper (see note 3)
- Minced chives
- Chopped almonds
Directions
- 1
In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat.
- 2
Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes.
- 3
While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
- 4
Add garlic to pan and cook, stirring, until very fragrant, about a minute.
- 5
Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes.
- 6
Pour in stock and give it all a good stir.
- 7
Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
- 8
Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes.
- 9
Sprinkle with chives and almonds if using and serve.