This Rice Pilaf is simple, fluffy, and flavorful, and a good side dish for Chicken, Beef, Pork, and more.
Ingredients
2cupslong grain white rice(I think jasmine and basmati are best)
2 tbspbutter(or olive oil*)
1/2cupchopped shallots
1/4 + 1/4tspsalt
3cupschicken stock
Instructions
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 over medium heat, until slightly softened.
Add the rinsed rice and toast for 3-5 minutes, stirring often, until the grains turns chalky and opaque.
Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to medium high to high, just enough to bring the liquid to a boil. Once the liquid reaches a boil, reduce the heat to a simmer (medium low or 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 pilaf sit for 10 more minutes. Serve and enjoy!
Notes
*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.Storing leftovers: Keep in an airtight container so the pilaf doesn’t dry out, and store for up to 5 days in the fridge.Freezing: Freeze for up to 2 months.Reheating: Reheat in the microwave, always with a lid or some sort of cover to trap the steam in, otherwise the pilaf will dry out.