Rice Pilaf
Fluffy, fragrant rice toasted in butter and simmered in stock with aromatics. A reliable upgrade from plain rice.
by Culicious Kitchen
Ingredients
- 300 g long-grain rice
- 30 g butter
- 0.5 onion
- 600 ml chicken or vegetable stock
- 1 bay leaf
- salt
Method
- 1
Rinse the rice in a sieve under cold water until the water runs clear — this removes excess starch so the grains stay separate.
- 2
Melt the butter in a pot with a tight-fitting lid over medium heat. Add the onion and cook until soft, about 4 minutes.
- 3
Add the rinsed, drained rice and stir for 2 minutes until the grains look glossy and smell slightly toasty — this toasting step gives pilaf its character.
- 4
Pour in the HOT stock, add the bay leaf and a pinch of salt, and stir once. Bring to a boil.
- 5
Lower the heat to its minimum, cover tightly, and cook WITHOUT lifting the lid for 15 minutes. The trapped steam cooks the rice perfectly — peeking lets it escape.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.