Sunday, February 17, 2008
Rick Bayless' Gulf Coast Style White Rice Pilaf
Yes it does look a little burnt, but believe me, the nutty flavor of the toasted rice is delicious!
1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice (medium-grain)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
3 tablespoons coarsely chopped flat-leaf parsley, for garnish
Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - for the whitest rice, they shouldn't brown. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 tsp salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
Fluff the rice with a fork and sprinkle with the chopped parsley.
This can be made in a rice cooker: Saute the rice, scrape it into the rice cooker, add the remaining ingredients and let the cooker do the rest - no need for the oven.