Make-Ahead Rice Pilaf
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 10 to 12
Ingredients
4 tablespoons unsalted butter (½ stick)1 medium onion, mincedSalt 3 cups basmati rice 4 ½ cups water 1 bay leaf Ground black pepper
Before You Begin
We noted the best flavor and texture with basmati rice; however, long-grain rice can be substituted. The recipe can be cut in half and cooked in a large saucepan to serve 4 to 6 people—the cooking time will remain the same.
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion and salt, and cook until softened, 5 to 7 minutes. Stir in the rice and cook, stirring occasionally, until the rice is fragrant and the edges begin to turn translucent, about 3 minutes.
- Stir in the water and bay leaf and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until all the water is absorbed, about 15 minutes.
- Remove the pot from the heat, drape a clean kitchen towel underneath the lid, and let stand, covered, for 10 minutes.
- To Store: With a fork, gently flake the rice into a large, microwave-safe bowl. Cover the bowl tightly with plastic wrap and refrigerate for up to 2 days.
- To Reheat: Cover the bowl tightly with plastic wrap and microwave on high power until the rice is hot, 12 to 14 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
- To Serve Right AwayLet the rice stand off the heat as described in step 3, then fluff the rice with a fork and season with salt and pepper to taste.
Yield
Serves 10 to 12Ingredients
4 tablespoons unsalted butter (½ stick)
1 medium onion, minced
Salt
3 cups basmati rice
4 ½ cups water
1 bay leaf
Ground black pepper
Ingredients
4 tablespoons unsalted butter (½ stick)
1 medium onion, minced
Salt
3 cups basmati rice
4 ½ cups water
1 bay leaf
Ground black pepper
Ingredients
4 tablespoons unsalted butter (½ stick)
1 medium onion, minced
Salt
3 cups basmati rice
4 ½ cups water
1 bay leaf
Ground black pepper
Before You Begin
We noted the best flavor and texture with basmati rice; however, long-grain rice can be substituted. The recipe can be cut in half and cooked in a large saucepan to serve 4 to 6 people—the cooking time will remain the same.
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion and salt, and cook until softened, 5 to 7 minutes. Stir in the rice and cook, stirring occasionally, until the rice is fragrant and the edges begin to turn translucent, about 3 minutes.
- Stir in the water and bay leaf and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until all the water is absorbed, about 15 minutes.
- Remove the pot from the heat, drape a clean kitchen towel underneath the lid, and let stand, covered, for 10 minutes.
- To Store: With a fork, gently flake the rice into a large, microwave-safe bowl. Cover the bowl tightly with plastic wrap and refrigerate for up to 2 days.
- To Reheat: Cover the bowl tightly with plastic wrap and microwave on high power until the rice is hot, 12 to 14 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
- To Serve Right AwayLet the rice stand off the heat as described in step 3, then fluff the rice with a fork and season with salt and pepper to taste.
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