Rice pilaf refers to rice that is cooked by the "pilaf method," in which the uncooked rice is first saut?ed in butter, after which hot liquid or stock is added, and then the pot is covered and cooked in the oven until all the liquid is absorbed.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
* 1 cup long-grain white rice
* 1? cups chicken stock or broth
* 2 Tbsp onion, finely diced
* 2 Tbsp celery, finely diced
* 2 Tbsp butter
* Kosher salt, to taste
Preparation:
1. Preheat oven to 350?F.
2. Heat a heavy-bottomed saucepan over medium heat, then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil.
3. When the butter gets foamy, add the diced onion and celery and saut? until the onion is slightly translucent, about 2-3 minutes.
4. Add the uncooked rice and saut?, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.
5. Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot in the oven.
6. Cook the rice in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
7. Remove the pot from the oven and gently fluff the rice with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice stand for 10 minutes.
