Basmati Rice Pilaf
Moist and flavorful basmati rice pilaf prepared on the stovetop. This recipe uses a special trick - heated broth (or water, if you perfer) - to achieve perfectly cooked, slightly al dente rice every time.
Equipment
- All-Clad 3 Quart Sauce Pan
- Imagine Organic Low-Sodium Chicken Broth
- Lundberg Farms Organic Basmati Rice
Ingredients
- 1½ tablespoons extra virgin olive oil
- ½ medium yellow onion finely diced (roughly 1 cup)
- 1 garlic clove smashed
- kosher salt + freshly ground black pepper
- 2 cups white basmati rice rinsed and drained well
- 1 dried bay leaf
- 2⅔ cups low-sodium chicken broth or water
- finely chopped flat leaf parsley or cilantro for garnishing (optional)
Instructions
- Heat the oil over medium-low heat in a medium saucepan (3-quart capacity). Add the onion, smashed garlic clove, and a pinch of kosher salt. Sauté, stirring frequently, until softened and slightly translucent, about 4 to 5 minutes. If the pan gets dry, add a small splash of water to prevent the onions from gaining color.
- As the onion is cooking, heat the chicken broth in a large heat-proof measuring cup in the microwave for about 3 minutes, or until nearly boiling. *You can also heat the broth or water over the stovetop in a small pot, if you prefer.
- Add the rinsed and drained basmati rice, dried bay leaf, and an additional 1 teaspoon Diamond Crystal kosher salt. Gently stir together until the oil coats every rice kernel and lightly toast the rice for 5 to 10 seconds.
- Add the hot broth (or hot water, if using) and stir to combine. Place over high heat and bring to a vigorous boil. Thoroughly stir the rice mixture with a fork, cover with a tightly-fidded lid, and immediately reduce to low heat. Set a timer for 10 minutes.
- Remove the pan from the heat. Remove the lid and place a kitchen towel over the pot to absorb any excess moisture, then cover once again with the lid. Set a timer for 15 minutes. Fluff the rice with a fork, discard the bay leaf, and season with additional salt if needed. Garnish with chopped parsley or cilantro, if desired, and serve.
- Leftover rice can be stored in a covered container in the refrigerator for 4 to 6 days; or frozen for up to 3 months and thawed in the refrigerator.
Tips for Success:
- Heating the chicken broth (or water, if substituting) prior helps prevent over-cooked and mushy rice. While it does add an extra step, it has a dramatic impact on the final rice texture! Don't skp it.
- Leftover cooked rice can be stored in a covered container in the refrigerator for 4 to 6 days; or frozen for up to 3 months and thawed in the refrigerator.
- If you wish to quickly cool the rice, transfer into an even thin layer on a large sheet pan - without compressing - and set on a cooling rack.
Calories: 195kcal, Carbohydrates: 38g, Protein: 3g, Fiber: 2g