Richard Sax

Basic Method for Perfect Rice Pilaf

Preparation info
  • Makes

    4

    Servings (About 2 1½ cups Cooked Rice )
    • Difficulty

      Easy

Appears in
Get in There and Cook: A Master Class for the Starter Chef
Get in There and Cook

By Richard Sax

Published 1997

  • About

Ingredients

  • 1 tablespoon unsalted butter
  • 3 tablespoons chopped onion
  • 1 cu

Method

  1. Heat the butter in a heavy saucepan over medium heat. Add the onion; sauté, stirring, until the onion begins to wilt, about 3 minutes. Add the rice; stir to coat. Cook, stirring, until the grains of rice are starting to turn translucent, about 2 or 3 minutes.
  2. Add the broth all at once, along with a pinch of salt. Raise the heat, cover the pan, and bring the bro