Basmati wins my vote for the best all-around rice because it is easy to cook, incredibly fragrant, and complements so many different dishes. Best of all, it’s so rich in flavor that it needs little enhancement. Before I discovered basmati I used to love to eat butter with my rice. This pilaf is definitely delicious enough to eat on its own, but I especially like it with a sprinkling of chopped scallions. (What can I say—I’m a Crescent City girl.)
Depending on what you’re serving it with, you can flavor this basic pilaf with any number of ingredients, such as a few slices of ginger, cilantro stems, a teaspoon of garam masala, or a few cardamom pods. Add them with the water and cook as directed. Or mix in a tablespoon of chopped fresh herbs before serving.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Melt the butter or heat the oil in a 1-quart saucepan over medium heat. Add the celery and onion and sweat until soft, then add the basmati rice and stir until the kernels are coated with butter. Cook over low heat, stirring, for about 2 minutes, until the rice turns opaque. Add the water and salt and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes. Remove the pan from the heat and let it sit, covered, for 5 minutes. When ready to serve, fluff the rice with a fork.
