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Rice Pilaf, Plain And Fancy

Ingredients

• 1 1/2 cups long-grain white rice, preferably basmati
• 2 to 4 tablespoons olive oil
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 2 1/4 to 2 1/2 cups water or chicken, beef, or vegetable stock
• 1/2 cup chopped fresh parsley leaves for garnish

Directions

1. Rinse the rice in a strainer and let it drain.
2. Put 2 tablespoons of the oil in a skillet over medium-high heat.
3. When hot, add the onion.
4. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
5. Add the rice and turn the heat down to medium.
6. Stir frequently until the rice is glossy, completely coated with oil, and starting to turn golden, another 3 to 5 minutes.
7. Sprinkle with salt and pepper and add 2 1/4 cups water all at once.
8. Stir once or twice just to incorporate the liquid and bring the mixture to a boil.
9. Adjust the heat so it bubbles; cover the pan.
10. Cook the rice until it is almost dry and craters appear on the surface, 15 to 20 minutes.
11. Taste to make sure it's almost fully tender; if the liquid is absorbed but the rice is still too firm, add another 1/4 cup water, cover, and cook for 5 more minutes, then taste again.
12. Turn the heat as low as possible and let rest for 15 to 30 minutes.
13. Just before serving, stir in the remaining 2 tablespoons oil and fluff the pilaf.
14. Taste and adjust the seasoning, fluff again, sprinkle with the parsley, and serve.

Attribution