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Basmati Rice Pilaf picture

Basmati Rice Pilaf

Cooking rice is easy with this recipe! The term 'pilaf' means that the rice is first browned in oil or butter with onions prior to cooking.

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  • 1 cup white or brown basmati rice
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 cups low-sodium chicken stock or water

Serves 4

  1. If using white rice, place the rice in a colander and rinse it well with cold water until the water runs clear. (This removes excess starch from the milling process.)
  2. Heat the oil in a medium-sized heavy saucepan over medium heat.
  3. Add the onions and rice and cook, stirring frequently, until the onion and rice start to brown, about 5 minutes.
  4. Add the garlic and cook, stirring, 30 seconds more.
  5. Add the stock or water and bring the liquid to a vigorous boil. Reduce the heat to the lowest setting, cover the pan, and continue to cook for 15 minutes for white rice and 45 minutes for brown rice.  Use a fork to separate the rice grains; if water still remains in the bottom of the pan, put the lid back on and continue to cook for 3-5 minutes for white rice and 5 to 10 minutes for brown rice.
  6. Remove the pan from the heat. Use a fork to stir the rice, then taste and season with salt and pepper as desired. Serve hot.

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