Rice pilaf is how I make rice to accompany Mexican fare (enchiladas, chilis rellenos, etc.), how I do rice for feijoada and it's the best way to serve rice plain-ish, that is, with little seasoning at all.
|1 cup||long-grain white rice|
|1 tbsp||extra-virgin olive oil or butter|
|½||medium yellow onion, diced|
|½||tsp fine salt|
|1¾ cups||chicken broth, vegetable broth, water, or a mix of water and broth|
1. Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.
2. Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.
3. Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.
4. Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.
5. As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.
6. Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes.
7. Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.