I used to accept sticky, mushy rice. But my eyes have been opened to a better way!
Easy Rice Pilaf
The America's Test Kitchen Family Cookbook
3 tablespoons unsalted butter
1/2 onion, minced (1/2 cup)
1.5 cups long-grain white rice, rinsed and drained
2.25 cups water
2 minced garlic cloves
2 teaspoons grated ginger
1/8 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/4 cup chopped dates
2 tablespoons minced fresh parsley
- Melt the butter in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes. Stir in the drained rice. (Indian-spiced variation: add the garlic, ginger, cinnamon, and cardomom.) Saute until the edges of the rice begin to turn translucent, about 3 minutes.
- Stir in the water and bring to a boil. Cover and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 17 minutes.
- Transfer the pot to a cold burner or trivet and let the rice stand for 10 minutes. Fluff the rice with a fork. (Indian-spiced variation: add dates and parsley.) Season with salt and pepper to taste.
*Basmati, jasmine, or Texmati rice (all of which have a fragrant, nutty aroma) can be substituted for the long-grain rice. Olive oil can also stand in for the butter. This recipe can be doubled to serve a crowd; fortuitously, the cooking time remains the same.