Recipe: Basic Pilaf-Style Rice

BASIC PILAF-STYLE RICE

1 1/2 cups uncooked long-grain rice
2 1/2 cups water
1 1/2 teaspoons salt
Ground black pepper (to taste)
3 tablespoons unsalted butter
1 small onion, minced

Place rice in medium bowl and add enough water to cover by 2-inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4-5 times, until water runs almost clear. Using a colander or fine-mesh strainer, drain water from rice; place colander over bowl and set aside.

Bring water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot.

Meanwhile, melt butter in large saucepan over medium heat until foam begins to subside; add onion and saute until softened, but not browned, about 4 minutes.

Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes.

Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes, then fluff rice with fork and serve.

Makes 4 servings
Source: America's Test Kitchen