- 3/4 cup long-grain rice
- 1 cup hot water or chicken stock
- 2 tbsp butter
- 1 tsp salt
- Pinch pepper
- Rinse the rice until water runs clear then drain. Then cover the rice with hot water and leave for about 15 minutes, then drain again.
- Melt the butter in a cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Add chicken stock, salt, and pepper. Turn the heat to low and cook until the rice absorbs all the water.
- Take the pot off the heat. Open the lid, place a clean kitchen towel across the top of the pot on put the lid back on. Allow the Pilaf to stand for about 5 minutes. Fluff with a fork, then serve.
- Don't stir the pilaf while it's cooking
Yields 3 servings
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