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

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Sam Wilkinson

According to a faithful reader, I'm Ordinary Times's "least thoughtful writer." So I've got that going for me, which is nice.

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9 Responses

  1. Avatar Robert Greer
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    says:

    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

  2. Avatar Tod Kelly
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    says:

    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. Avatar kirk
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    says:

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

  4. Avatar Leonor
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    says:

    Thanks for this so detailed instructions! I’ll definitely try this one!Report

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