Seasoned Rice Pilaf
About the Recipe
Rice Pilaf is a nicer and more flavorful version of white rice. It is usually made with aromatics, some sauteed vegetables, and broth, instead of just plain white rice and water.
This version is kept really simple, with mirepoix, thyme, and chicken broth as the seasonings. The only additional step to this recipe from White rice is sauteeing the vegetables before adding the other ingredients.
Variations
You can choose other vegetables if you like, but keeping it simple will keep it delicious. Another dish that is similar to rice pilaf is Mexican Rice. It is sauteed and seasoned with vegetables and ingredients.
To make rice on the stove top, simply double the amount of water compared to the amount of rice in volume. In other words, if you use 2 cups of rice, use 4 cups of water. Also, the ratio of salt is 1 teaspoon per cup of uncooked rice.
Bring water to a boil, add the salt and rice. Cover the pot and reduce heat to low. Steam for 20 minutes. Remove from heat and let steam for 5 minutes. Remove the cover and fluff the rice with a fork.
Equipment Needed
You will need a rice cooker, and fortunately, they are not that expensive. Once you start using a rice cooker, you will never go back to stove-top rice again.
But if you insist on stove top cooking and a rice cooker is not in your budget right now, I understand and a stainless steel pot is your best option.
- 4 tablespoons Butter (Grass fed)
- 1 cup Onion (Diced)
- .5 cups Celery (Diced)
- .5 cups Carrots (Diced)
- 3 cups White Rice (Long Grain)
- 1 teaspoon Salt (Morton Coarse Kosher Salt)
- 4 Sprigs Thyme (Fresh)
- 6 cups Chicken Stock (If Stove Top)
- 4 cups Chicken Stock (If in Rice Cooker)
- Rice Cooker Instructions
In the pot, melt the butter and saute the onions, carrots, and celery until tender and translucent.
Measure long-grain white rice into a mixing bowl.
Under running cold water stir the rice with your hand while the bowl fills with water. Stir continuously in one direction. The water will be very milky.
Pour off this water and repeat this process two additional times. The last time, drain all the water.
Add the drained rice to the vegetables and saute for a couple of minutes.
Fill the pot with broth to the appropriate mark for the amount of rice you are cooking.
Add the salt and thyme to the rice cooker and select the setting for white rice.
When the timer goes off, open the rice cooker and fluff the rice with a fork.
- Stove Top Instructions
In the pot, melt the butter and saute the onions, carrots, and celery until tender and translucent.
Measure long-grain white rice into a mixing bowl.
Under running cold water stir the rice with your hand while the bowl fills with water. Stir continuously in one direction. The water will be very milky.
Pour off this water and repeat this process two additional times. The last time, drain all the water.
Add the drained rice to the vegetables and saute for a couple of minutes.
Fill the pot with the measured broth for the stovetop method
Add the salt and thyme to the pot.
Bring broth to a boil, cover the pot, and reduce heat to low.
Steam for 20 minutes.
Remove from heat and let steam for 5 minutes.
Remove the cover and fluss rice with a fork.
