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Recipe Types: 1-Pan entree , 300 Kcal Breakfasts , 300 kcal Desserts , 500 Kcal Meals , 700 Kcal Meals , Antipasti , Beverage , Bread/Pizza , Breakfast , Desserts & Candy

Basic Rice Pilaf

2012-09-12
  • Yield : About 5 cups
  • Servings : 6-7
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 60m
imd-daniel

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Nutritional Info

This information is per serving.

  • Calories

    130

  • Calories from Fat

    40

  • Total Fat

    5g

  • Saturated Fat

    1g

  • Trans Fat

    0g

  • Cholesterol

    0mg

  • Sodium

    110mg

  • Carbohydrates

    22g

  • Dietary Fiber

    2g

  • Sugar

    2g

  • Protein

    4g

  • Serving Size

    3/4 cup (100g)

Basic rice pilaf is a simple substitute for white rice and takes far less time to make than risotto. In stead of cooking rice in water, rice pilaf is made using broth. You can use any broth; chicken, beef, seafood or vegetable

Rice Pilaf can also be made using brown or white rice. When using brown rice, cooking time will double.

Serve Rice Pilaf with meat, fish, or poultry.

Cook’s Tip

You can prepare Rice pilaf a day or two before and reheated using a microwave oven or 30 minutes in a 300°F (150°C) oven in a tightly sealed ovenproof serving dish.

Other Rice Recipe

Spanish Rice

Risotto with Green Peas

Seafood Risotto

Ingredients

  • 1 cup (180 g) brown basmati or long grain rice
  • 1 (150-200 g) small onion diced
  • 2 cups (480 ml) water or low sodium chicken broth
  • 1 teaspoon (5 ml) Kosher salt if using water
  • Fresh ground black pepper to taste
  • Pinch of saffron (optional)
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) butter or margarine

Method of Preparation

Step 1

Place the rice in a bowl. Fill with cold water and use your hand or a spoon to stir the rice. Carefully drain the water and repeat 3 or 4 times or until water is almost clear. When using long grain white rice, rinse with cold water for 30 to 60 seconds.

Step 2

In a small saucepan, bring water or broth to a boil. Remove from heat. Add salt, pepper and saffron. Stir and set aside.

Step 3

In a medium sauce pan, heat oil and butter over medium heat. When butter begins to sizzle, add onion and cook stirring occasionally about 5 minutes or until translucent.

Step 4

Add rice and cook stirring 2 to 3 minutes.

Step 5

Stir in hot liquid. Increase heat to high and bring to a boil. Cover, reduce heat and simmer 20 to 40 minutes (depending on the type of rice used, until the liquid is absorbed and the rice is tender.

Step 6

Remove pan from heat, uncover, cover the pan with a clean kitchen towel and replace the lid. Steam 10 minutes to fluff the rice.

Step 7

Fluff rice using a fork and serve.

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