1 3/4 cups chicken broth, vegetable broth, water, or a mix of water and broth
Instructions
Rinse the rice Place the rice in a strainer and
rinse it thoroughly under cool water. The water
running through the rice will look milky at first,
but will then become clearer and only lightly
clouded. It's fine if there's still some haze in
the water. There is no need to dry the rice before
cooking; a bit of moisture on the rice is fine.
Set the strainer of rice aside while you cook the
onion.
Cook the onion Warm the olive oil or
butter in the saucepan over medium heat. Add the
onion and cook until the onion is translucent and
soft.
Toast the rice Add the rice to the pan and
stir to coat with olive oil or butter. Continue to
cook, stirring often, until the tips of the rice
turn translucent and the rice smells fragrant and
toasted.
Add the broth or water and boil Pour the
broth or water and salt into the saucepan and
increase the heat to medium-high. Bring to a boil.
Cover and cook As soon as the water comes to a
boil, reduce the heat to low and cover the pot.
Cook without lifting the lid for 15 to 18 minutes.
At the end, check that the rice is tender and has
absorbed all the liquid. If not, cover and cook
another few minutes, adding a few tablespoons of
water if needed.
Steam the rice Remove the pan from heat
and let it sit, covered, for another 5 to 10
minutes.
Fluff and serve Remove the lid and fluff
the pilaf with a fork. Transfer to a serving bowl
and serve.
Per serving, based on 6 servings.
Calories141
Fat2.4 g
Saturated0.4 g
Carbs26.6 g
Fiber0.2 g
Sugars0.4 g
Protein2.2 g
Sodium197.3 mg
Originally Submitted
5/3/2022
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