Toasted pilaf-style rice — nutty, fluffy, separate grains
4
Units:
Prep: 5 min Cook: 30 min
Ingredients
- 1 cup long-grain white rice
- 1 tbsp unsalted butter or olive oil
- 1½ cup chicken broth or water
- ½ tsp fine salt
Toasting rice in oil or butter before adding water coats each grain in fat, preventing clumping and adding a rich, nutty flavor. This is the foundation of pilaf-style rice and delivers the fluffiest, most individual grains.
Instructions
- Rinse and dry: Rinse the rice until the water runs clear. Drain thoroughly.
- Heat fat: Melt butter or heat oil in a heavy-bottomed pot over medium.
- Toast rice: Add the drained rice and stir constantly 2-3 min until the grains turn slightly translucent and smell nutty.
- Add liquid: Pour in the broth or water and salt. Stir once.
- Simmer covered: Bring to a boil, reduce to the lowest heat, cover tightly, and cook 18 min.
- Rest off-heat: Remove from heat, keep covered, rest 10 min.
- Fluff: Fluff with a fork and serve.
Tips
- Stir constantly during toasting — 2 minutes of attention prevents burning.
- Add a diced shallot or two minced garlic cloves to the fat before the rice for richer pilaf.
- Using broth instead of water deepens the flavor further.
- Works with basmati, jasmine, or any long-grain rice.
Created: 3/23/2026, 2:34:26 AM diytraditional
Heavy-bottomed pot with tight-fitting lid, fine-mesh strainer
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