Chicken Stock Rice Pilaf

Name: How to cook Chicken Stock Rice Pilaf - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Chicken Stock Rice Pilaf

Another amazing dish that came out of my #CookEveryPart cookathon is this fluffy rice pilaf, a dish packed with homey flavors and comfort. Instead of plain water, I cooked this rice in homemade chicken stock because that is what I made but feel free to use vegetable stock. And if you do not have enough stock for the amount of rice you want to cook, a mix of stock and water is still permissible.

Ingredient

Food ration :

4 servings

Cooking time :

1hr

2 c

long grain white rice

3 1/2 c

chicken stock (you can use homemade)

medium onion, chopped

1 Tbsp

oil

1 Tbsp

butter

Cooking instructions

* Step 1

Rinse rice through a fine mesh under running water to wash until almost clear. Set aside to drain while you proceed with the next step

* Step 2

Heat butter and oil in a pot, sauté onions over medium heat until tender. Now add the rice, stir to coat and keep stirring until the rice starts to turn translucent and lightly toasted. Do not let the rice burn, a toasted fragrance is enough even if you the eyes the rice doesn’t look toasted

* Step 3

Turn heat up and pour the stock and salt into the rice pot. Lightly stir to combine and bring to a boil until the liquid is reduced to slightly above the surface of the rice. Turn down heat to low and cook covered for 20 minutes. At the 20minute mark, check that the rice has cooked through and absorbed all the liquid. Leave a few minutes longer is there is still liquid and add a few tablespoon of water if liquid is absorbed but rice is still hard