Fragrant Fluffy Rice Pilaf (Printable version)

A fluffy, aromatic rice dish cooked with onions, spices, and butter, ideal as a flavorful side or light main.

# What You'll Need:

→ Grains

01 - 1 cup long-grain white rice (Basmati or Jasmine)

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 2 cups low-sodium vegetable broth (or chicken broth)

→ Spices & Seasoning

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1 bay leaf
09 - 1/4 teaspoon ground cumin (optional)
10 - 1/4 teaspoon ground turmeric (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons toasted slivered almonds

# How to Prepare:

01 - Rinse the rice under cold water until the water runs clear; drain thoroughly.
02 - Melt butter in a medium saucepan over medium heat; add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Incorporate minced garlic and cook for 30 seconds until fragrant.
04 - Add rice and stir continuously for 2 to 3 minutes until lightly toasted.
05 - Pour in broth; add salt, pepper, bay leaf, cumin, and turmeric; stir well and bring to a boil.
06 - Reduce heat to low; cover and simmer for 15 to 18 minutes until rice is tender and liquid absorbed.
07 - Remove from heat and let stand covered for 5 minutes.
08 - Fluff rice with a fork and discard the bay leaf.
09 - Sprinkle with fresh parsley and toasted almonds if desired; serve warm.

# Expert advice:

01 -
  • The rice grains stay separate and fluffy instead of clumping together, which sounds small but changes everything.
  • It's seasoned just enough to shine on its own or slip quietly beside bolder dishes without competing.
  • You can have it ready in under 40 minutes, start to finish, with almost no cleanup.
02 -
  • If you lift the lid too many times to check on it, you release steam and add time to cooking; trust the process and resist peeking.
  • The rice will look like it's sitting in a pool of liquid around minute 10, but it absorbs everything by the end, so don't panic and add more heat.
03 -
  • Use a rice-to-liquid ratio of 1 to 2 and stick to it; this ratio is forgiving and almost never fails.
  • Toasting the rice before adding liquid is the secret that professional cooks know; it changes everything about the texture and prevents mushiness.

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