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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.

Abbas Khaligh
Added: Thursday, May 7, 2009


2 cup white long grain Basmati rice
2 cup chicken broth
1 medium yellow onion
Canola oil approximately 2 tsps.
1 tsp. butter (optional)
Non stick pan with secure fitting lid

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.

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Personal Notes:
From Jack McDonald's Grandpa




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