Monday, May 9, 2011

Rice Pilaf

Like I said in the recipe for the Tikka Masala, this would go great with almost anything.  This rice is buttery and has the perfect amount of added flavor to be yummy with sauces or by itself. 

What you'll need:
1 tablespoon butter
1 tablespoon olive oil
2 small cloves galric minced (or 1 large)
1/2 onion chopped
2 cups pearl or basmati rice
1 teaspoon chicken bouillon
1/4 teaspoon fresh cracked peper
1/2 teaspoon salt
2 1/4 cup water

Add water and bouillon to your rice cooker. (If you don't have a rice cooker, set aside)  In a large skillet heat butter and oil or medium high heat.  Add rice and onion.  Fry rice, moving fairly constantly, until turns a golden brown color.  Just before you remove from pan, add pepper, salt, and garlic and cook for one more minute.  Pour rice into cooker and let it do it's magic.  If you do not have a rice cooker, add water to pan, cover and reduce to simmer.  I always use a rice cooker so I'm not too sure on the time, I'm going to guess about 20 or 25 minutes.  Stir rice at 20 minutes and check its doneness. 

Serve with whatever your heat desires! Enjoy!

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