Modern Basic Pilaf

• ½ cup unsalted butter or ⅓ cup unsaturated oil of your choice
• 1½ cups<

Heat the butter or oil over medium-high heat, then add the rice and sauté until the grains look as white as milk, a sign that the starches in the outside layers of each grain have seared and hardened; this searing helps to keep the kernels from sticking to one another. Add the broth.

The quantity and choice of broth is important. There should always be twice as much broth as rice