How do you make delicious rice pilaf?

Answer 1

White Rice Pilaf Style

Freeze the leftovers for Fried Rice.

Serves 8

OK to cut this recipe in half.

Preparation Total: 50

This is a pretty basic, mild flavored recipe. If you like your food on the spicy side add some extra seasoning to the recipe.

3 tablespoons butter
3 tablespoons white onions, chopped
2 cups rice
3 cups water, hot
4 each bouillon cubes, chicken
1 each bay leaf

Melt butter in a pot that has a tight fitting lid and add the onions for about 5 minutes until tender but not browned. Stir in the rice and stir to coat the rice with butter.

Once coated, add the hot water, bouillon cubes, and the bay leaf and bring to a boil.

Once you reach a boil cover the rice and reduce the heat to its lowest setting. Cook for 25 minutes covered. Do not stir, do not look, do not worry.

Remove from heat after 25 minutes and set aside for 20 minutes covered. Do not look, do not stir, do not worry.

If you did not look, did not stir and did not worry you should now have perfect fluffy white rice.

Answer 2

RICE PILAF

1 c. long grain rice
2 c. chicken broth
1/2 stick butter
1 c. almonds
4 tbsp. butter
1 c. fine egg noodles or 1 c. coil vermicelli
1 tsp. salt

Melt 1/2 stick butter in saucepan. Break vermicelli into pieces and brown lightly. Wash and drain the rice well. Add to vermicelli. Saute another 5 minutes. Bring chicken broth to boil and pour over rice mixture. Cover and bake at 350 degrees for 20 minutes in oven. Turn oven off and let rest for 15 minutes before serving. Put pilaf in serving dish and add almonds which were browned in 4 tablespoons of butter.

Answer 3

Maybe you could try the recipes website on rice pilaf and adjust the recipe to your taste, Happy Cooking!

Answer 4

Rice Pilaf

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup chopped onion
1 cup long-grain white rice
2 cups chicken or beef broth
1 heaping tsp. dried parsley

Melt butter and olive oil together in a heavy saucepan. Saute onion until softened, then add rice. Stir and saute until rice is slightly golden, about 5-6 minutes. Add chicken broth and season to taste with salt and pepper. Add dried parsley and bring to a boil. Cover and reduce heat to a simmer, about 20 minutes. Don't peek! Fluff with a fork when done and season with more salt and pepper if needed.

Answer 5

Chef2chef.com

i think its a good site.