This is Alton Brown's method for cooking rice pilaf and it's brilliant! The rice was perfectly cooked, each grain separated and fluffy.
He says you shouldn't use the 1:2 rice to water ratio as there will be too much water. So you will need to remember the following measures:
- To serve 2 people = 1 cup rice = 1 1/2 cups water
- To serve 4 people = 2 cups rice = 2 3/4 cups water
- To serve 6 people = 3 cups rice = 3 1/2 cups water
'Pilaf' is the cooking method, so you can add whatever extra ingredients to this basic recipe. He recommends using long grain rice.
- Serves: 2
- You will need: 1 medium saucepan with a tight fitting lid, 1 damp tea-towel*
- Oven temperature: Gas Mark 4/350°F/180°C
- 1/2 medium onion, finely diced
- 1 clove garlic
- 1 Tbsp oil
- 1 cup rice (I used long grain jasmine rice)
- 1 1/2 cups stock (I used chicken from a cube)
- Preheat the oven to Gas Mark 4/350°F/180°C.
- Heat the oil and sweat the onion and garlic until softened over a low heat, don't allow to brown.
- Add the rice and gently fry until it smells 'nutty', about 2-3 minutes.
- Add the stock, stir once and bring to a boil.
- Cover the saucepan with the damp tea-towel (it must be damp otherwise you might set it on fire!) and clamp on the lid. Fold up the corners of the tea-towel over the lid so that it's not hanging loose.
- Put the saucepan in the preheated oven and cook for 15 minutes.
- Remove from the oven and leave for 10-15 minutes with the lid still on, as during this time the rice is still cooking and absorbing the liquid.