Seasoned Rice Pilaf
Ingredients
White Rice
- 4 tbsp Butter Grass fed
- 1 cup Onion Diced
- .5 cup Celery Diced
- .5 cup Carrots Diced
- 3 cup White Rice Long Grain
- 1 tsp Salt Morton Coarse Kosher Salt
- 4 Sprig Thyme Fresh
- 6 cup Chicken Stock If Stove Top
- 4 cup Chicken Stock If in 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.
- 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.
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