Name: Gluten-Free Basmati Rice Pilaf
Total time: 50 min
Ingredients: 1 tablespoons olive oil; 1 small onion , chopped fine; Salt and pepper; 1 1/2 cups basmati rice , rinsed; 2 1/4 cups water

Why This Recipe Works

Though simple, rice pilaf—fragrant and fluffy, perfectly steamed and tender—takes plain rice to the next level. Recipes for pilaf abound, but none seem to agree on the best method for guaranteeing these results; many espouse rinsing the rice and soaking it overnight to maximize grain elongation and prevent the grains from breaking, but we wondered if this extra work was really necessary for a simple rice dish. Rinsing the rice removed excess starch, ensuring separate rather than clumpy grains, but soaking was a failure—it actually resulted in mushy rice and unevenly sized and broken grains. Sautéed onion, cooked in the pot before adding the rice, lent sweetness. We then added the rice, sautéed it for a few minutes to give it a toasted, extra-nutty flavor; this step also helped to produce more discrete grains. And when it came to the liquid, instead of following the traditional 1:2 ratio of rice to water, we found using a little less water delivered better results.

Before You Begin

Because of its nutty flavor and fluffy texture, basmati rice is our first choice for pilaf. That said, long-grain white, jasmine, or Texmati rice can be substituted with good results.

Instructions

Heat oil in large saucepan over medium heat until shimmering. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until onion is softened, about 5 minutes.

Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about 3 minutes. Stir in water and bring to simmer. Reduce heat to low, cover, and continue to simmer until rice is tender and water is absorbed, 16 to 18 minutes.

Remove pot from heat and lay clean folded dish towel underneath lid. Let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.