This Rice Pilaf is simple, fluffy, and flavorful, and a good side dish for Chicken, Beef, Pork, and more.
2cupslong grain white rice(I think jasmine and basmati are best)
2 tbspbutter(or olive oil*)
1/4 + 1/4tspsalt
Place the rice in a strainer, and rinse well for 2 minutes.
Add the butter, shallots, and 1/4 tsp salt to a nonstick pan (use one that has a lid), and cook for 5 minutes, until slightly softened.
Add the rinsed rice and toast for 3-5 minutes, stirring often, until the rice turns chalky and opaque.
Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a simmer (low heat), and cover the pan with the lid**.
Cook for 18-20 minutes, until the liquid has been absorbed.
Stir and fluff the rice, as the bottom tends to get drier than the top, replace the lid, and let the rice sit for 10 more minutes. Serve and enjoy!
*To make this dairy free, you can use olive oil. It's still good, but know that it won't have that classic pilaf flavor.**A tight-fitting lid is important, one that was designed for the pan, and not a makeshift lid.