Recipes : Rice

1. Rice Pilaf  用锅做

Ingredient 

• 1 cup long-grain white rice (like Basmati or Jasmine)
• 2 tablespoons unsalted butter (or olive oil) 
• 1 small onion, finely chopped carrot
• 1 garlic clove, minced
• Celery
• 2 cups chicken or vegetable broth (or water for a lighter option)
• 1 bay leaf
• 1/4 teaspoon ground turmeric or saffron (optional, for color)
• Salt and pepper to taste
• Fresh herbs like parsley (optional for garnish)
• 1/4 cup toasted almonds or pine nuts (optional, for crunch)

Instructions: 

1. Rinse the rice: Place the rice in a fine mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy.

2. Sauté aromatics: In a medium saucepan, melt the butter (or heat the oil) over medium heat. Add the chopped onion and sauté until soft and translucent, about 4- 5 minutes.

3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Toast the rice: Add the rinsed rice to the saucepan and stir to coat the rice with the butter and onions. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and smells fragrant.

5. Add the liquid: Pour in the broth (or water) [my note: must add hot liquid] and add the bay leaf. If using, stir in the turmeric or saffron for color. Bring the mixture to a simmer.

6. Cook the rice: Once simmering, reduce the heat to low, cover the pan, and let it cook for 15-18 minutes. Don't lift the lid during cooking to ensure the rice steams

properly.

7. Rest and fluff: After the cooking time, remove the pan from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice with a fork to separate the grains. 

 [my note: add can add some butter]

8. Finish: If desired, stir in toasted almonds or pine nuts, and sprinkle with fresh parsley for extra flavor and color.

2. Basic Rice Pilaf Recipe 用oven做

Ingredient

• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 1 3/4 cups chicken stock (or broth)
• Salt, to taste
• Black pepper, to taste
• Optional: A pinch of dried thyme or parsley for extra flavor

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).

2. Sauté the vegetables: In a medium oven-safe pot (like a Dutch oven), heat the butter or oil over medium heat on the stovetop. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.

3. Add the rice: Stir in the parboiled rice and cook for 1-2 minutes to lightly toast the rice with the vegetables.

4. Add the chicken stock: Pour in the chicken stock and season with salt, pepper, and any optional herbs. Stir to combine.

5. Bring to a boil: Bring the mixture to a simmer on the stovetop to make sure it's heated evenly, but don't let it boil too much.

6. Cover and transfer to the oven: Cover the pot with a tight-fitting lid (or use aluminum foil if your pot doesn't have a lid). Transfer the pot to the preheated oven.

7. Bake: Let the rice bake in the oven for 25-30 minutes, or until the liquid is absorbed and the rice is tender. You can check it once around the 25-minute mark to see if the liquid is absorbed and the rice is cooked to your liking.