9 thoughts on “How To Make A Simple Rice Pilaf (Or How To Keep Trying For 15+ Years)

  1. Looks delicious! This recipe can be easily converted into one for Spanish/Mexican rice. Just substitute cumin seeds for the garlic at the beginning (or keep both if that’s your thing, but wait until the oil is hot enough to lightly sizzle the cumin before you add it — you can throw in a test seed to be sure), and add some tomato sauce at the same time as the broth (enough to make it the color of your desired final product).Report

      1. Here’s a decent recipe for saffron rice (it likes onions in it too)…
        Chicken stock is way too strong and will outshout the saffron.

        Chicken “broth” is well, nearly salty water, so I don’t suppose it would do much harm…Report

      2. Yeah! That’d be great. Or if you wanted to have a similar effect (a little grassiness, a more appetizing color) while keeping with New World ingredients, you could put in achiote seeds at the same time as the cumin, or use “Mexican saffron” (which does not impart the same flavor as real saffron but is much cheaper and still gives you the nice color), or both. Though I guess if we’re using cumin we’re already using post-Columbian flavors — I guess part of the beauty of Latin cuisine is that its mestizo heritage renders it inherently fusionist.Report

  2. This is an interesting way of doing it. I have always used the stove/oven method — partially because it’s the way I learned, and partially because you can do chicken not only and at the same time but actually with the rice, which adds yummy and unhealthy fat drippings to the rice.Report

  3. Due to always overcooking or undercooking rice, I gave up on cooking it a long time ago. This looks interesting though. Thanks.Report

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