Method
- Rinse the rice under cool water until the water is nearly clear, then drain thoroughly.
- Melt the butter in a heavy saucepan over medium heat. Add the onion and cook until translucent, 3–4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the drained rice. Cook, stirring, until the grains smell nutty and the edges look translucent, about 2 minutes.
- Add the hot stock, bay leaf, salt, and pepper. Bring to a simmer, stir once, cover, and reduce the heat to low.
- Cook without lifting the lid for 18 minutes. Remove from the heat and rest, covered, for 10 minutes.
- Remove the bay leaf, fluff gently with a fork, and adjust the seasoning. Hold hot for service or cool rapidly according to your food-safety plan.
Uses
Serve as a side, fold into grain bowls, use in stuffed vegetables, or season further for regional preparations.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable-stock option, use All-Purpose Vegetable Stock.
- For the chicken-stock option, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Use the pilaf alongside Chicken Tikka Masala.
- It also pairs well with Coconut Red Lentil Curry.