Rice pilaf is a pretty wide open dish with lots of variations, so pinpointing it as one recipe can be tricky. Personally I like to keep it simple and forgo the numerous vegetables, meats, nuts, and other foodstuffs that more complex recipes usually call for. This recipe produces a light but tasty rice dish that’s great alongside meats and veggies, but tastes so good, you can just eat it on its own and still enjoy it. Personally, I always make it alongside Chicken Tikka and other chicken dishes with lots of spices involved.

Easy Rice Pilaf

• 1 cup uncooked white rice
• 1 cup water
• 1 cup chicken broth (Substitute 1 cup water or vegetable broth for vegetarian)
• 1 tbsp olive oil
• ½ tsp salt
• 2 tbsp butter
• 1 tsp additional salt
• 2 tbsp garlic powder
• 2 tsp onion flakes or chopped onions (substitute onion powder)
• 3 tbsp celery salt
• 2 tbsp black pepper

1. Add water, chicken broth, and olive oil into a medium sauce pot. Sprinkle salt in and stir. Begin heating on high flame.
2. When water has started boiling, add in rice, stir, and then add in butter. Allow butter to melt thoroughly, and stir once again to blend.
3. Lower heat to low flame, and add additional salt, garlic powder, onion flakes, celery salt, and black pepper. Stir until mixed thoroughly.
4. Allow rice to cook for 10-15 minutes, covered, without being stirred. When water seems to be mostly absorbed, stir rice and scrape bottom to prevent sticking. Let cook uncovered for 1-2 more minutes or until rice has dried slightly.
5. After rice has finished, turn off flame and tightly close pot. Allow rice to sit in pot for at least 5 more minutes for optimum fluffiness.
6. Serve rice hot, alongside main dish or as standalone dish.

Serves 3-4 people.