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Saturday, March 10

Toasted rice pilaf


Oil, extra-virgin olive
¼ cup
Rice, uncooked
2 ½ cups
Salt, kosher
1 teaspoon
Water
5 cups
  1. Heat the oil in a large saucepan over high heat until shimmering. 
  2. Add the rice and cook, stirring with a wooden spoon, until the edges of the grains are translucent and each grain is coated with oil, about 2 minutes. 
  3. Add the salt and water and cook, stirring, until mixture comes to a full boil. 
  4. Reduce heat to medium, and let the rice simmer vigorously, without stirring, until half of the water is absorbed, 7 to 8 minutes. 
  5. Cover, reduce heat to low, and cook, without stirring, until the water is completely absorbed, about 15 minutes. 
  6. Remove from heat and let stand, covered, 5 minutes. 
  7. Fluff the rice gently with a fork; cover and keep warm until ready to serve. 
Recipe from Food&Wine Magazine, March 2018.

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