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Rice Pilaf Recipe

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This recipe for Rice Pilaf, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Abbas Khaligh
Added: Thursday, May 7, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2 cup white long grain Basmati rice
2 cup chicken broth
1 medium yellow onion
Canola oil approximately 2 tsps.
1 tsp. butter (optional)
Saffron
Non stick pan with secure fitting lid
Directions:
Directions:
1. Slice onion and lightly sauté in oil in non stick pan over medium heat, when done set aside.
2. Wash rice in cold water 1 -2 times in sieve or other similar type of container. Drain all the water off.
3. Place rice, chicken broth in pan with sautéed onion, add 3 or 4 pinches of saffron. ( you do not need salt, chicken broth has it.)
4. Cook on high heat with lid on until mixture comes to a boil.
5. Turn heat down to low, add butter (optional), and cook until water is gone, approximately 20 minutes.
6. After water is gone pile rice up in pan like a pyramid, softly so you don’t break rice grains. Cook a few more minutes. Rice should be fluffy, separated and without visible moisture.
If there is moisture, crack lid a little and cook another 5 or 10 minutes until soft and fluffy.
7. Tadik (Crispy Bottom), optional. Drizzle a little bit of oil, not too much, around perimeter of rice mixture, increase heat to medium, cover and cook another 5-10 minutes. Watch the rice and make sure it doesn’t burn. You can smell if it starts to burn, but do watch it. Sometimes it only takes 2 or 3 minutes to make the Tadik.
8. Serve the rice. You can place the tadik (crispy bottom) on the side of rice or on a separate platter.
Personal Notes:
Personal Notes:
From Jack McDonald's Grandpa

 

 

 

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