Quick Recipe: Easy Rice Pilaf
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
- Add water, chicken broth, and olive oil into a medium sauce pot. Sprinkle salt in and stir. Begin heating on high flame.
- 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.
- Lower heat to low flame, and add additional salt, garlic powder, onion flakes, celery salt, and black pepper. Stir until mixed thoroughly.
- 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.
- 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.
- Serve rice hot, alongside main dish or as standalone dish.
Serves 3-4 people.
Posted on July 16, 2014, in Etcetera and tagged Asian, awesome, Delicious, easy, Indian, recipes, rice, spices, vegetarian. Bookmark the permalink. 5 Comments.
Delicious, I love rice recipes.
Try Dry Fruit Fried Rice or Kashmiri Pulao
Sounds great! :)
I do something similar. It’s even cheaper to us a chicken bouillon cube with a cup of water. Also, if you brown some crunched up bits of thin spaghetti, or orzo, in the butter at the start, you end up with homemade Rice-a-Roni!
Yeah I’ve made it with orzo before. It’s pretty spot-on to storebought brands, but if we’re going for simplicity, this is all you need :)
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