How to make a simple pilaf
Rice pilaf is a simple way to make rice dish so that it remains soft and easy. At rice, beans should remain separate and do not form lumps. This recipe can be used as a gasket every time you want to eat rice.
- ½ small onion chopped
- 1 tablespoon butter
- 400 g chicken soup
- Salt and pepper
- 1 cup parboiled rice
Heat a non-stick pan with a diameter of 25 cm over medium heat and add oil.
When hot, add butter and onions and sauté onions until almost tender, about 2-3 minutes. Add salt and pepper. If using canned soup, do not put enough salt for salty soup.
Mix and rice. Top each grain with less fat from the pan. (This step keeps the grains separate key)
Cook 30 seconds stirring the rice does not stick
Add 1 3/4 cup of broth or water and cook. Immediately began to boil, turn the heat low and simmer over low heat and cover well.
Let it simmer on low heat 12 minutes, stir again and cover again. If there’s still liquid in the pan add ¼ cup of liquid.
May fry 5 minutes then taste. If rice is not ready yet, add more ¼ cup of liquid, even simmer for another 3 minutes, then turn off the heat and let the rice covered for another 5-10 minutes.
Taste again when the rice is ready, stir with a fork and serve.
- Use if possible homemade soup.
- Parboiled rice is a type of rice that has been boiled a short time before being husked. Because it is brown. Although it is pre-cooked, the rice is boiled harder than white.
- You can add more ingredients to make more aromatic pilaf: bay leaves, parsley, thyme, oregano, and various vegetables. You can also experiment with different types of soups.