It’s so darn easy!
I had a request the other day from my cousin in San Francisco asking me to teach her how to make pilaf. She, and you, will be happy to learn there’s really nothing to it.
So, Valerie, this one’s for you.
Selecting the rice: I prefer to use Uncle Ben’s parboiled rice for pilaf, however, Basmati or Texmati work well also. Just be sure to read the manufacturer’s directions for the proper proportion of rice to liquid, and the recommended cooking time.
- 2 tbsp butter
- 1/2 cup fine egg noodles
- 1 cup rice
- 2 cups chicken broth (canned or homemade)
- 1 dash salt (optional)
- Melt butter in a 2-quart saucepan. Add noodles and cook, stirring constantly, until noodles are golden. Do not let the butter or noodles burn.
- Stir in the rice, and cook another minute or two.
- Add the chicken broth and salt, if using, and stir. Bring to a boil, then cover the saucepan with a tight-fitting lid and lower the heat to simmer.
- Cook for 15 to 20 minutes, or until all of the liquid is absorbed.
- Remove the pot from the heat, place a paper towel between the top of the saucepan and the lid to help absorb any excess moisture. Allow the pilaf to rest for a few minutes before serving.
- Place pilaf in a bowl or on a platter; serve immediately.