Rice Pilaf p. 460

This is a simple post for a Wednesday.

Melt butter or heat olive oil over medium heat. Throw in your rice so they get a nice coating of fat and wait until they start to change colors to a nice bronzey color. I used basmati rice because I was serving an Indian chicken dish over it. (Hopefully to post tomorrow.) Salt and pepper and then add water. Cover and let simmer until the rice is done and liquid is gone. Let the rice sit off heat for 15 to 30 minutes before serving. I’m not sure why, the book just says so, okay?


1 Comment

Filed under grains, rice

One response to “Rice Pilaf p. 460

  1. I guess the rice continues to cook during that period. This allows the residual water to absorb into the rice and make it softer (and drier). You have to turn off the heat or put it to minimum because you don't want to make a crust at the bottom. Paul.

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