Zutaten für A Simple Rice Pilaf
- 1 cup long-grain white rice
- 1 medium onion
- 4 tablespoons butter
- 1/4 teaspoon white pepper
- 2 teaspoons chicken base
- 1 bay leaf
- 2 cups water
- 2 chicken bouillon cubes
- dash Worcestershire sauce (optional)
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Zubereitung von A Simple Rice Pilaf
- Melt 4 tablespoons (1/2 stick) of butter in a medium-sized pot over medium-high heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
- Stir in 2 teaspoons chicken base, 1/4 teaspoon white pepper, and 1 bay leaf.
- Sauté for 1 minute.
- Add 1 cup long-grain white rice and sauté for another minute, stirring constantly.
- Add 2 cups of water and 2 bouillon cubes (chicken or vegetable).
- Bring to a boil, then reduce heat to low, cover, and let simmer until the liquid is completely absorbed (approximately 15-20 minutes). Use the Justin Wilson method: Once boiling, ensure the surface is completely covered with visible bubbles; this indicates sufficient heat and moisture.
- Remove from heat and let stand, covered, for at least 20 minutes without lifting the lid. The rice will continue to cook in the residual heat.
- After 20 minutes, remove the bay leaf.
- Fluff with a fork and serve. Optional: Garnish with a dash of Worcestershire sauce for extra depth of flavor.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
12g
Fat
38g
Carbs
27g
