Rice Pilaf

Ainekset

1½ cups basmati or long-grain rice

2½ cups water

1½ teaspoons table salt

Pinch ground black pepper

3 tablespoons unsalted butter

1 small onion, minced (about ½ cup)

Ohjeet

1. Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish the grains to release the excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a colander or fine-mesh strainer, drain the rice; place the colander over a bowl and set aside.

2. Bring the water to a boil, covered, in a small saucepan over medium-high heat. Add the salt and pepper; cover to keep hot. Meanwhile, melt the butter in a large saucepan over medium heat; add the onion and cook until softened but not browned, about 4 minutes. Stir in the rice until coated with the butter; cook until the edges of the rice grains begin to turn translucent, about 3 minutes. Stir the hot seasoned water into the rice; return to a boil, then reduce the heat to low, cover, and simmer until all the liquid is absorbed, 16 to 18 minutes. Off the heat, remove the lid and place a clean kitchen towel folded in half over the saucepan; replace the lid. Let stand for 10 minutes; fluff the rice with a fork and serve.

Muistiinpanot

If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf. For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.

WHY THIS RECIPE WORKS: To make rice pilaf, rice is toasted or browned in fat to build flavor before being cooked through in liquid. The result should be rice that is fragrant, fluffy, and tender. Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. We wondered if there was more to making perfect rice pilaf than this.

The variables included the kind of rice to use, the ratio of rice to cooking water, and whether or not to soak the rice before cooking. Testing revealed that using basmati rice was preferable, as was using a lower amount of water than is traditional for cooking rice. The step of rinsing the rice was also important for grains that were more tender, with a slightly shinier, smoother appearance. We also sautéed the rice in plenty of butter before adding the water. After the rice was cooked, we covered it with a kitchen towel and a lid and let it steam off the heat.