The Amazing World of Rice (16 page)

In this recipe, there are two methods for the final cooking. Select the method that suits you, or experiment to see which one you like best.

 

2 tablespoons unsalted butter or olive oil

½ cup minced onion

2 cups uncooked imported or domestic basmati rice (see Pilaf Techniques)

3½ cups reduced-sodium chicken broth (or half broth and half water)

1 cinnamon stick, optional

Kosher salt

• 1.
  Melt the butter in a large wide saucepan or deep skillet. Add the onion; cook, stirring, over low heat until golden, about 5 minutes. Add the rice and cook, stirring, until it is coated with butter and looks tweedy, about 3 minutes. Add the broth, cinnamon stick, if using, and salt to taste; heat to a boil. Stir once.
  
• 2.
  Cooking method #1:
  Reduce the heat; simmer, uncovered, until almost all of the water is absorbed, about 5 minutes. Cover and cook over very low heat for 15 minutes. Do not uncover. Let stand off the heat covered for 15 minutes before serving.
  
• 3.
  Cooking method #2:
  Cover and cook over low heat until all of the water is absorbed and small holes appear all over the surface of the rice, about 15 minutes. This indicates that all the water has been absorbed. Do not stir the rice. Let stand, covered, off the heat for 10 minutes before serving.
  

Variations for Basic Pilaf

• Sauté ¼ cup diced carrot or parsnip with the onion. Substitute ½ cup chopped leeks or ¼ cup chopped shallots or white part of scallions for the onion.
  
• Add with the rice: ½ cup dark or golden raisins or dried currants, ½ cup diced dried apricots, 1 cinnamon stick, 2 whole cloves, 2 whole cardamom pods and/or 2 whole allspice berries, 1 slice (about ¼ inch thick) fresh ginger, 1 garlic clove, minced, 1 to 2 teaspoons curry powder, ½ to 1 teaspoon ground cumin, ¼ teaspoon crushed saffron threads (can be heated first in part of the liquid), and ½ to 1 cup green beans, chickpeas, cannellini beans or other white beans, diced peeled sweet potato or winter squash, or thawed frozen lima beans.
  
• Use as part of the liquid: ½ to 1 cup chopped fresh or canned tomatoes, vegetable broth, or beef broth.
  
• Add during the last 5 minutes: ½ to 1 cup thawed frozen (or fresh) peas and/or corn, diced zucchini, or diced yellow summer squash.
  
• Top cooked pilaf with: toasted sliced or chopped natural (skin-on) almonds; chopped walnuts, pecans, pistachios, toasted and peeled hazelnuts, dry-roasted peanuts, or cashews; sunflower seeds; chopped fresh herbs (dill, mint, parsley, cilantro, or basil); or fresh lemon juice.
  

Typically pilaf is cooked on top of the stove, but in this version, after the onion and rice are sautéed in butter, hot broth is added and the pilaf is baked. Add ½ cup chopped mushrooms, diced carrots, or celery to the onion as you wish. Top the pilaf with toasted walnuts or almonds, or finely chopped parsley, chives, or dill.

1 tablespoon unsalted butter or olive oil

½ cup chopped onion

1 cup uncooked long-grain white or basmati rice

2 cups reduced-sodium chicken broth (or half broth and half water), heated to a boil

½ teaspoon kosher salt, optional

• 1.
  Preheat the oven to 400°F.
  
• 2.
  Select a flameproof baking dish with a cover. Melt the butter over low heat. Add the onion; cook, stirring, until golden, about 10 minutes. Add the rice; stir to coat with the butter. Add the broth and salt, if needed. Stir to distribute the rice evenly.
  
• 3.
  Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving.
  

The nutty taste of brown rice goes well with the richness of mushrooms. For variety, substitute shiitakes (stems discarded and caps diced) for the white button (or cremini) mushrooms. This is delicious topped with grated Parmesan cheese.

3 tablespoons extra virgin olive oil

1 cup coarsely chopped white button or cremini mushrooms

1 garlic clove, finely chopped

Freshly ground black pepper

1 cup uncooked medium-or long-grain brown rice

2½ cups reduced-sodium chicken or vegetable broth (or half broth and half water), heated to a boil

½ teaspoon kosher salt, optional

• 1.
  Preheat the oven to 350°F.
  
• 2.
  Select a flameproof baking dish with a cover. Heat the olive oil over medium-low heat. Add the mushrooms and onion; cook, stirring, until lightly browned, about 10 minutes.
  
• 3.
  Stir in the garlic; cook for 1 minute. Add a grinding of black pepper. Add the rice and stir to combine. Add the broth and salt, if needed. Stir to distribute the rice evenly.
  
• 4.
  Cover and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes. Remove from the oven and let stand, covered, for 5 to 10 minutes before serving.
  

The secret of this pilaf is the vermicelli—thin strings of pasta that have been broken into small pieces and cooked in a generous knob of butter until toasted to a rich golden brown. Only then are the rice and currants added, and the whole thing cooked in simmering chicken broth. Perfect as a background for steamed or stir-fried vegetables or with grilled meats or fish.

¾ cup uncooked long-grain white rice

3 tablespoons unsalted butter

½ cup broken pieces (about ½-inch lengths) vermicelli or thin spaghetti

2 cups reduced-sodium chicken broth

2 tablespoons dried currants

Kosher salt

• 1.
  Place the rice in a large bowl and add cold water to cover. Swish the rice around; drain. Repeat two more times or until the water is clear. Drain in a strainer and let stand until ready to cook.
  
• 2.
  Melt the butter in a large wide saucepan or deep skillet over medium-low heat. Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.
  
• 3.
  Meanwhile, bring the broth to a simmer in a medium saucepan.
  
• 4.
  Add the rice and currants to the pasta; stir to blend. Add the hot broth and salt to taste. Heat to a boil; stir once. Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes. Let stand, covered, off the heat for 10 minutes before serving.
  

Brightly colored turmeric gives this pilaf its yellow color. I like the monochromatic yellows in this dish—yellow rice, golden raisins, toasted almonds. The sweet-tart golden raisins balance the heat and spice in the pilaf, but dark raisins will be just as dramatic visually.

2 tablespoons unsalted butter

½ cup chopped onion

1 to 2 teaspoons Madras curry powder

1 teaspoon ground turmeric

1 cup uncooked basmati rice

½ cup golden raisins

1 cinnamon stick

1¾ cups reduced-sodium chicken broth

Kosher salt

2 tablespoons sliced natural (skin-on) almonds

• 1.
  Melt the butter in a large wide saucepan or deep skillet over medium heat. Add the onion; cook, stirring, over low heat, until golden, about 10 minutes.
  
• 2.
  Stir in the curry, turmeric, rice, and raisins; cook, stirring, for 2 minutes. Add the chicken broth and cinnamon; heat to a boil. Stir once. Add ½ teaspoon salt, or more if needed. Cook, covered, over low heat until the broth is absorbed and the rice is tender, about 15 minutes. Let stand, covered, off the heat, for 10 minutes before serving.
  
• 3.
  Meanwhile, toast the almonds in a small dry skillet over low heat, stirring, until lightly browned, about 2 minutes.
  
• 4.
  Sprinkle the almonds over the pilaf just before serving.
  

Orzo is an oval pasta shape that looks just like grains of rice; its name translates from Italian as “barley.” This side dish quickly becomes a main dish with the addition of shredded cooked chicken and a topping of stir-fried broccoli.

2 tablespoons unsalted butter or extra virgin olive oil

¼ cup chopped onion

1 garlic clove, minced

¾ cup uncooked basmati rice

½ cup orzo

1 teaspoon kosher salt

2 tablespoons pignoli (pine nuts)

Freshly grated Parmigiano-Reggiano, optional

• 1.
  Melt the butter in a large wide saucepan over medium-low heat. Add the onion; cook, stirring, until golden, about 5 minutes. Stir in the garlic; cook for 1 minute.
  
• 2.
  Add the rice and orzo; cook, stirring, for 2 minutes. Add 2 cups water and the salt; heat to a boil. Stir, cover, and cook over medium-low heat for 15 minutes, or until the liquid is absorbed. Let stand off the heat, covered, for 10 minutes before serving.
  
• 3.
  Meanwhile, toast the pignoli in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes.
  
• 4.
  Add the pignoli to the cooked pilaf and toss to blend. Serve sprinkled with grated cheese, if desired.
  

Make this recipe with regular basmati rice or use the basmati with tiny grains called
Kalijira
or
gobindavog
available in Middle Eastern groceries and some specialty food shops.

¼ teaspoon crushed saffron threads

3 tablespoons whole milk or heavy cream

3 tablespoons unsalted butter

½ cup chopped onion

2 garlic cloves, minced

1 teaspoon grated fresh ginger

1 cup uncooked baby basmati (see headnote) or regular basmati rice

¹
/
₃
cup golden raisins

1 cinnamon stick

2 cups reduced-sodium chicken broth

Kosher salt, optional

¼ cup coarsely chopped, natural (skin-on) almonds

¼ cup coarsely chopped, unsalted raw cashews

2 tablespoons minced cilantro

• 1.
  Toast the saffron in a small dry skillet over low heat for 20 seconds. Stir in the milk. Set aside, covered, until ready to use.
  
• 2.
  Melt 2 tablespoons of the butter in a large wide saucepan or deep skillet over low heat. Add the onion; cook, stirring, until golden, about 10 minutes. Add the garlic and ginger; cook for 1 minute. Add the rice, raisins, and cinnamon stick; cook, stirring constantly, for about 2 minutes.
  
• 3.
  Add the chicken broth; heat to a boil. Taste and add salt if necessary. Stir once; cook, covered, over low heat, until the rice has absorbed the liquid, about 15 minutes. Let stand off the heat, covered, for 10 minutes before serving.
  
• 4.
  Melt the remaining 1 tablespoon butter in a medium skillet. Add the almonds and cashews; cook, stirring, over medium-low heat, until golden, about 5 minutes.
  
• 5.
  Spoon the rice onto a serving platter. Sprinkle with the saffron and milk mixture; stir gently (the mixture should be unevenly distributed.) Top with the nuts and cilantro. Serve at once.
  

The subtle orange and ginger flavors of this pilaf go well with grilled or pan-seared soymarinated jumbo shrimp. If red rice is unavailable, substitute basmati rice and reduce the amount of cooking liquid by ½ cup.

2 tablespoons extra virgin olive oil

¼ cup finely chopped onion

Three 2 × ½-inch strips orange zest, minced

2 teaspoons finely chopped fresh ginger

1 teaspoon minced garlic

¹
/
₈
teaspoon red pepper flakes

1 cup uncooked Bhutanese red rice or other red-bran rice

1 teaspoon kosher salt

1 tablespoon chopped dill

• 1.
  Heat the oil in a large wide saucepan or deep skillet over medium-low heat. Add the onion; cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, garlic, and red pepper flakes; cook for 2 minutes. Add the rice; cook, stirring, over medium heat until coated with the seasonings, about 2 minutes.
  
• 2.
  Add 2¼ cups water and the salt; heat to a boil. Stir once. Cook, covered, over low heat until the water is absorbed and the rice is tender, about 20 minutes. Let stand, covered, off the heat, for 10 minutes before serving.
  
• 3.
  Sprinkle the pilaf with the dill and serve.
  

Bulgur, a nutritious grain with a nutty flavor, goes well when combined with rice, dates, and sautéed walnuts. Bulgur (not to be confused with cracked wheat) is wheat berries that have been cooked, dried, and then cut up. It's available in different sizes; use medium-sized bulgur here. Serve this pilaf with vegetables as part of a vegetarian menu, or with grilled chicken or lamb.

2 tablespoons unsalted butter or olive oil

¼ cup thinly sliced scallions (white and green parts)

1 cup medium bulgur

1 cup uncooked basmati rice

2 cups reduced-sodium vegetable, beef, or chicken broth

Kosher salt

½ cup broken walnuts 1 garlic clove, minced

¼ cup diced (
¹
/
₈
-inch) moist dates

• 1.
  Melt 1 tablespoon of the butter in a large wide saucepan or deep skillet. Add the scallions; cook, stirring, over low heat until tender, about 3 minutes. Add the bulgur and rice; cook, stirring, until coated with butter, about 2 minutes.
  
• 2.
  Add the broth; heat to a boil. Add ½ teaspoon salt, or more if needed; stir well. Cook, covered, over medium-low heat until the liquid is absorbed and grains are tender, about 15 minutes. Let stand, covered, off the heat, for 10 minutes before serving.
  
• 3.
  Meanwhile, melt the remaining 1 tablespoon butter in a small skillet. Stir in the walnuts and garlic; cook, stirring constantly, until the walnuts are golden and fragrant, about 3 minutes. Stir in the dates.
  
• 4.
  Spoon the pilaf into a serving dish and sprinkle with the walnut mixture.