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Rice Pilaf, Plain and Fancy

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Makes 4 servings 1x

Time 45 to 60 minutes

Units Scale

Ingredients

  • 1 1/2 cups long-grain white rice, preferably basmati
  • 2 to 4 tablespoons olive oil
  • 1 medium onion, chopped
  • Salt and freshly ground black pepper
  • 2 1/4 to 2 1/2 cups water or chicken, beef, or vegetable stock
  • 1/2 cup chopped fresh parsley leaves for garnish

Instructions

  1. Rinse the rice in a strainer and let it drain. Put 2 tablespoons of the oil in a large skillet over medium-high heat. When it’s hot, add the onion. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
  2. Add the rice and turn the heat down to medium. Stir frequently until the rice is glossy, completely coated with oil, and starting to turn golden, another 3 to 5 minutes. Sprinkle with salt and pepper and add 2 1/4 cups water all at once. Stir once or twice just to incorporate the liquid and bring the mixture to a boil. Then adjust the heat so it bubbles gently; cover the pan.
  3. Cook the rice until it is almost dry and craters appear on the surface, 15 to 20 minutes. Taste to make sure it’s almost fully tender; if the liquid is absorbed but the rice is still too firm, add another 1/4 cup water, cover, and cook for 5 more minutes, then taste again. Turn the heat as low as possible and let rest for 15 to 30 minutes.
  4. Just before serving, stir in the remaining 2 tablespoons oil if you want to add even more richness and fluff the pilaf with a fork. Taste and adjust the seasoning, fluff again, sprinkle with the parsley, and serve.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Brown Rice Pilaf: Use brown basmati rice instead of white and increase the liquid to 2 1/2 cups in Step 2. Cook for 30 to 40 minutes in Step 3 instead of 15 to 20. You might need to add even more water, so check it after about 20 minutes.

Garlicky Rice Pilaf: Use 1 or 2 tablespoons minced garlic instead of the onion; it will soften in 1 or 2 minutes, so watch it. (Or try 2 large chopped shallots, 1 chopped leek, or 4 chopped scallions—all with slightly different results.)

Rice Pilaf with Vegetables: Along with the onion, add 1 chopped celery stalk; 1 cored, seeded, and chopped bell pepper; or 1 chopped carrot.

Herbed Rice Pilaf: Substitute other mild fresh herbs—like mint, basil, chervil, or dill—for the parsley.

Jazzed-Up Rice Pilaf: When you fluff the rice, add other ingredients along with the parsley: up to 1 cup cooked and crumbled bacon or sausage, 1/2 cup flaked smoked salmon, 1/2 cup chopped nuts, 1/2 cup chopped dried fruit, or 1 tablespoon lemon, orange, or lime zest.