White Rice - Pilaf style (meaning sautéed before adding water)

White Rice Ingredients:

This recipe can be successfully cut in half or doubled. If doubling, be sure your pot is roomy.

• 1/4 cup olive oil or enough to cover the bottom of a 3 to 4 qt saucepan or Dutch oven

• 2 cups white rice, medium grain

  • Note: I always have medium grain rice on hand, but long grain rice works too.

• 1/2 medium onion, finely chopped (optional)

• 2 cloves minced garlic

• 3 cups water (chicken or vegetable stock can be substituted for extra flavor)

• 1 1/2 tsp salt and 1 tsp pepper

Preparation:

• In a heavy bottomed saucepan, heat oil over medium-high heat.

• Add the onion, if using, and saute until translucent, then add garlic and saute quickly before adding the rice, about 30 seconds.

• Add the rice and cook in oil until it's opaque. You will see it turn to a milky white color. About 3 minutes.

• Then immediately add water or stock, salt, and pepper. Stir gently with a rubber spatula so you don’t break the rice.

• Taste broth and adjust seasoning.

• Bring liquid to a full boil, then quickly reduce heat to a very low simmer and cook for 15 minutes, tightly covered.

  • Note: Use the spatula to make sure no rice is sticking to the bottom of the pot before you cover it.

• If there is any steam hissing, lower the heat even more. The idea is that we are steaming the rice, so it has to be gentle heat.

• After 15 minutes check the rice. The liquid should be evaporated. If not, let it steam for an additional 5 minutes for a total of 20 minutes maximum.

• Turn the heat off, take off the lid, and fluff the rice gently with the spatula. Don’t worry about rice which may be stuck on the pot bottom. It will come out easily after resting.

• Cover again and let the rice rest for at least 5 minutes before serving.

• After 5 minutes the rice will be ready to serve. You can keep the rice tightly covered until ready to serve.