Ingredients:
Rice 2 cups
Vegetable stock ½ cup
White onion, chopped ¼ cup
Olive oil 2 tablespoons or just enough to cook the onions and rice
Bay leaf 1 leaf
Butter Optional; frozen nuggets; 1/8 cup
Salt Season to taste
Pepper, white Season to taste
Corn kernel ¾ cup
To Prepare:
For rice pilaf, it is best to use short-grain rice like Calrose or sushi rice but any kind of rice, even brown rice, will actually do as long as you adjust the cooking liquid. Rice with darker colors will need more liquid to cook.
Wash the rice thoroughly and drain. Peel, wash, and chop the onion finely.
Heat up the butter or olive oil in a pan and sauté the onions. When the onions are translucent, add the rice and sauté briefly. Add the hot vegetable stock and bring to a boil. Add the bay leaf.
Cover the pan and cook in an oven at 180°C for approximately 16 minutes. Alternatively, you can just continue cooking on the stove but reduce the heat to a simmer. Add more vegetable stock as needed.
When the rice is cooked, fluff with a fork and remove the bay leaf. When cooking with bay leaves, it’s important to count them so that you know you’ve removed all of them later.
At this point, if you want to use butter, add the frozen butter nuggets and fluff with a fork. Season the pilaf to taste with salt and pepper.
Other great versions of rice pilaf are mushroom and pineapple pilaf, spicy Thai pilaf with coconut milk, kimchi rice pilaf, and tomato rice pilaf with red chillies.
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