Best 2 Fluffy Rice Pilaf Recipes
Fluffy rice pilaf, a staple dish in many cultures around the world, is an aromatic and delectable culinary creation that tantalizes the taste buds with its fluffy texture and rich flavors. Whether served as a standalone dish or as an accompaniment to a variety of main courses, this versatile dish offers a delightful combination of textures and flavors that is sure to impress. With its simple yet flavorful ingredients, pilaf is an easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. In this article, we will delve into the secrets of cooking the perfect fluffy rice pilaf, exploring various techniques, tips, and ingredient combinations to help you achieve that perfect balance of fluffiness, flavor, and aroma.
Here are our top 2 tried and tested recipes!
FLUFFY RICE PILAF
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
- Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
- Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
- Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.
FLUFFY RICE PILAF
Taking what I know about rice pilaf, that it can be pretty blan sometimes, I came up with a great TASTY way to make rice. My family requests this all the time. Great served with Chicken, Pork and Steak. For those of you that don't want all the vegetables in your rice, try this one!
Provided by Vseward Chef-V
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour canned chicken broth in measuring cup add water to make 4 cups, add 2 tbls water.
- Add powdered chicken boulion to broth along with salt and pepper. Microwave for 6 minutes while preparing the rice.
- Add 3 tbls olive oil to dutch pan on med-high heat. Once it starts to get hot add Fideo pasta (or broken vermicelli). Keep stirring until it starts to brown. Slice butter into 4 tbls and add to pan. Add 2 cups rice and continue to brown. (This will stop the pasta from getting too brown).
- At this point, you should hear your microwave telling you the broth is ready.
- CAREFULLY -- (very important) pour into pan slowly. Once all the broth is in, stir and bring the mixture to a boil. Once you see the mixture thickening, put a lid on it, adjust temperature to simmer and set timer for 25 minutes! Once your timer goes off, turn heat off and do not take the lid off the pot. Let it sit for at least 5 minutes before removing the lid.
- Fluff with a fork and serve.
Nutrition Facts : Calories 376.7, Fat 15.7, SaturatedFat 6.2, Cholesterol 20.4, Sodium 937.5, Carbohydrate 50, Fiber 0.8, Sugar 0.5, Protein 7.5
Tips:
- Choose the right rice: Long-grain rice, such as basmati or jasmine, is best for pilaf.
- Soak the rice before cooking: This helps to remove starch and results in fluffier rice.
- Use a heavy-bottomed pot: This helps to distribute heat evenly and prevent the rice from burning.
- Use the right amount of water: The general rule is 1 cup of rice to 1 1/2 cups of water.
- Bring the water to a boil, then reduce heat to low: This helps to prevent the rice from sticking to the bottom of the pot.
- Cover the pot and cook the rice for 18-20 minutes: Do not lift the lid during this time.
- Once the rice is cooked, let it rest for 5 minutes before fluffing: This helps to absorb any excess moisture.
- Fluff the rice with a fork: This helps to separate the grains and make the rice light and fluffy.
Conclusion:
Pilaf is a versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover rice and vegetables. With a few simple tips, you can make perfect pilaf every time.
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