In our family, rice pilaf with a little bit of yogurt salad is a meal on its own. My kids love rice, so it’s my go-to lunch on busy days. In fact, when I make chicken schnitzel, breaded chicken breast, or chicken tenders, I always serve it with rice. Today, I serve this pilaf with baked chicken drumsticks. These baked legs take about 40 minutes in the oven. So, rice is the perfect dish to make while waiting for the chicken to bake.
About this rice
Pilaf means rice that has been cooked with stock. You can, but you don’t have to, add veggies to the rice. However, carrots and peas add a nice touch of color to the rice, making it much more desirable, especially to kids. When making pilafs and pulao, I use basmati rice. But you can also use jasmine or other white rice. And I highly recommend reading the packaging and adjusting the quantity of water accordingly. Some rice needs a bit more water, while others need a bit less. Usually, every rice package will give the recommended suggestions. All basmati rice works with a ratio of 1 cup rice to 1.5 cup water when unsoaked. And 1 cup rice to 1 cup water when soaked.
Ingredients and substitutes
Rice – I love basmati rice, and almost all my rice dishes use basmati. But you can make this with jasmine or other rice as well. Whatever variety of rice you use, I highly recommend you read the label to see the recommended amount of liquid and adjust the amount of stock used in the recipe. Vegetables – I used carrots and peas today because they all cook at the same time as the rice. You can use other veggies, too, as long as they do not need more than 15 mins of cooking time. Veggies like cauliflower and broccoli cannot be used raw. And yet, if you par-boil them, you can finish cooking them with the rice. Garlic – Great flavors that can really add so much to a dish, and yet these can be strong in flavor if added too much. So, add only as much as mentioned in the recipe. Stock – I have used chicken stock for this rice, but you can also add vegetable or beef stock if you want. You can even use the same amount of water to keep it more neutral. And if a liquid stock is not on hand, you can also hydrate stock cubes. Fresh herbs – I am a cilantro person, so I always use cilantro. And yet, parsley and a sprinkle of mint is also a great flavor to try.
Step-by-step: Rice pilaf
Wash and soak rice for 30 minutes. Drain and set aside. In a saute pan, add the oil and butter. Saute onions and garlic until the onions are translucent.Pro tip – Use a wide-face skillet for cooking rice to ensure even cooking. Add the carrots – sauté for 2 minutes. Then, add the peas, bay leaves, and cinnamon. Then, add the rice and sauté it for 2 minutes. Season with salt and pepper. Finally, add the stock and bring it to a boil. Once it comes to a boil, reduce the heat to an absolute simmer. Cover and cook for 20 minutes. Turn the heat off and let rest for another 10 minutes.Pro tip – The rice will continue to cook in the residue heat, making it light and fluffy. After 10 minutes, add the parsley or cilantro and fluff the rice with a fork. Garnish with more fresh herbs – parsley/cilantro.
Frequently asked questions
What side dish do you serve with rice?
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