Basmati Rice Pilaf
This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.
Ingredients
- 2 tablespoons (28 grams) butter
- 1 medium yellow onion diced small
- 6 garlic cloves chopped
- 1 cup (180 grams) basmati rice
- 2 ½ cups (590 ml) chicken or vegetable stock (see note 2)
- Fine sea salt and freshly ground pepper see note 3
To garnish (optional)
- Minced chives
- Chopped almonds
Instructions
- Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes.
- While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
- Add garlic to pan and cook, stirring, until very fragrant, about a minute.
- Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes.
- Pour in stock and give it all a good stir.
- Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
- Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes.
- Sprinkle with chives and almonds if using and serve.
Video
Notes
- Basmati rice is just as easy to prepare as plain white rice, but its flavor and aroma elevate this simple dish to next-level status. You'll rinse in well in a colander under running water. The runoff will start out a milky color and, after a minute or two, will turn clear.
- Some American brands of basmati rice do better with a little less liquid. If your rice is very thin or the package instructions indicate less than two cups of water per cup of rice, you may want to scale back to two cups of stock.
- Homemade stock works beautifully if you happen to have some on hand. If not, this recipe is great with a high-quality boxed chicken or veggie broth, too (that's usually what I use). My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
- If you use salted butter and stock, you may not need additional salt. Just taste and adjust before serving.
- This recipe is quick and easy to make, and it really shines straight out of the pan — so I don't recommend going out of your way to make it in advance. That said, leftovers keep very well in an airtight container in the fridge for a week and can be reheated with a quick spin in the microwave.
Nutrition
Calories: 176kcal | Carbohydrates: 26.4g | Protein: 3.3g | Fat: 6.4g | Fiber: 1.4g