Basmati Rice Pilaf

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

What makes basmati rice unique, whether grown in India or Texas, is its wonderfully nutty flavor. In this recipe the technique of first sautéing the rice in oil keeps the grains separate and firm. The result is a rice dish that becomes a focal point of a meal. Pilaf served with a small portion of grilled lamb, chicken, or beef and a grilled or sautéed vegetable makes a delightful summer meal. Our recipe for Curried Chicken or Turkey would also be enhanced with a side serving of rice pilaf. Leftover pilaf reheats well in a microwave or can even be frozen.

Ingredients

Steps

1. Preheat oven to 325°F. Place rice in a medium bowl, cover with cold water, swish rice around with your hand, and drain water. Repeat 2 more times. On the final washing, drain rice very well and set aside.
2. Heat a 3-quart straight-sided frying pan with ovenproof handles over medium-high heat. When hot, add oil. Tilt pan to spread oil, then add onion and ginger. Sauté, stirring frequently, until onion is soft, about 5 minutes (lower heat if ginger is beginning to burn). Add salt, cumin, and coriander; sauté, stirring constantly, 1 minute longer. Add rice to pan, sauté, stirring constantly, until rice is coated with oil and turns whitish, 2 to 3 minutes. Add stock, turn heat to high, and cook uncovered until all the stock on the surface of the rice disappears and small holes form, about 5 minutes. Cover pan with a tight-fitting lid and place in preheated oven for 20 minutes. Taste the rice; it should be tender, but still slightly firm. Bake longer if needed.
3. Serve immediately, or keep warm until ready to serve. The rice reheats well, either covered in the microwave or in a 300°F oven.

Notes

• If you want to make half the recipe to serve just a few, cut all ingredients in half except the stock. Use 2 cups chicken stock for 1 cup of rice.
• Well-stocked grocery stores are carrying basmati rice. This type of rice produced in Texas is called “Texmati” rice. Look for this rice under either name.
• The combination of fresh ginger and spices given for this pilaf recipe lend themselves well to grilled foods or other foods done in a Middle Eastern or Indian style. If you want a pilaf to accompany Lamb Shanks, or Roast Loin of Pork, substitute 1 teaspoon of garlic for the fresh ginger, and use thyme and crushed rosemary instead of cumin and coriander. Or, substitute Italian herbs such as basil and oregano.
• Once the rice is cooked, stir in sautéed pine nuts, or cooked peas, or other diced cooked vegetables.
• Plump 1/4 cup raisins, golden raisins, or currants in 2 tablespoons warm water for 10 minutes. Add to recipe when you add the stock.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.