Rice Pilaf

Foundations Referenced

• → stocks
• → spice-blends

Ingredients

• 1.5 cups long-grain rice
• 2 tbsp butter
• 1 small onion, brunoise
• 1 garlic clove, minced
• 2.25 cups chicken stock (→ foundation), warm
• 1 bay leaf
• Salt
• 2 tbsp fresh parsley

Method

1. Step: Melt butter, sauté onion 3 min.

2. Add: Add rice, toast 2 min, stirring, until grains are translucent at the edges and smell nutty.

3. Add: Add garlic, 30 sec. Add warm stock, bay leaf, salt.

4. Bring: Bring to a boil, cover, reduce to low. Cook 17 min. Rest 5 min covered.

5. Step: Fluff, remove bay leaf, fold in parsley.

What You're Practicing

• Toasting rice in fat coats each grain, keeping them separate and adding nutty flavor.
• Warm stock (not cold) prevents the temperature from dropping and disrupting cooking.
• This is the base technique for biryani, paella, and dozens of other rice dishes.