International
Rice Pilaf
This pilaf has distinct, buttery grains and a quiet aromatic backbone. Rinsed long-grain rice is toasted with onion, orzo, and warm spices, then receives already-hot stock so the simmer stabilizes qui
6 servings · 10 minutes prep · 25 minutes cook
Ingredients
Pilaf
- 1 1/2 cups (285 g) basmati rice
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1/3 cup (60 g) orzo
- 1 small yellow onion, finely chopped
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 2 1/4 cups (540 ml) low-sodium chicken or vegetable stock, heated to a simmer, heated to a simmer; low-sodium chicken stock may be used if vegetarian suitability is not required
- 1 teaspoon Diamond Crystal kosher salt (3 g), plus more to taste
- 1 bay leaf
- 2 tablespoons chopped flat-leaf parsley
Directions
Rinse and toast
- Rinse the rice in several changes of cool water until the water is nearly clear. Drain in a fine-mesh sieve for 10 minutes.
- Melt butter with olive oil in a 3-quart (3-L) saucepan over medium heat. Add orzo and cook 3 to 4 minutes, stirring, until deep golden.
- Add onion and cook 4 minutes until translucent. Stir in rice, allspice, and cinnamon; toast 2 to 3 minutes, until grains look dry and some turn translucent at the edges.
Simmer and rest
- Carefully add hot stock, salt, and bay leaf. Bring to a full boil, stir once, cover tightly, and reduce to the lowest heat.
- Cook without lifting the lid for 15 minutes. Remove from the heat and rest, still covered, for 10 minutes.
- Discard bay leaf. Fluff gently with a fork, fold in parsley, and adjust salt.
