Fragrant Jasmine Rice Pilaf Recipes
FRAGRANT RICE PILAF
Steps:
- 1. Combine the cumin, saffron and salt. Set aside.
- 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
- 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
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HOW TO MAKE RICE PILAF FLUFFY, FRAGRANT, AND PERFECT EVERY …
From bonappetit.com
Estimated Reading Time 3 mins
- Sauté the Aromatics. Why is pilaf so much more flavorful than ordinary steamed rice? It all starts with aromatics—onion, garlic, fennel, carrot, or shallot.
- Time for the Rice. Once the base is ready, add 1 cup long-grain white rice, such as jasmine or basmati. Cook, stirring, until the grains are well-coated and some look translucent and the whole mixture smells toasty.
- Boost Flavor with Spice or Broth. Another great divide between plain rice and pilaf? The cooking liquid. There are two ways to add flavor here. You can add flavor by cooking your rice in some kind of meat or seafood broth, which is how pilaf is traditionally executed.
- Cook That Rice. Regardless of your flavoring method, bring it to a boil, and reduce it to a bare simmer. Cover the rice and cook until the liquid has been absorbed (about 12–15 minutes).
- Let It Rest. Remove your pot from heat and fluff the rice with a fork. Then cover the pot with a clean dish towel and seal with the lid for 5 minutes. The towel absorbs steam, so the rice stays fluffy and delicious.
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From bonappetit.com
3.4/5 (119)Estimated Reading Time 2 minsServings 4Total Time 50 mins
From bonappetit.com
3.4/5 (119)Estimated Reading Time 2 minsServings 4Total Time 50 mins
- Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
- Add stock, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
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