Monday, August 25, 2008
Rice Pilaf
Doesn't look special? But the taste sure is though. =)
Ingredients:
1) 400g long grain white rice (for singaporeans, we call this normal rice)
2) 30ml butter or oil
3) 21g minced onions (or more for onion lovers)
4) 720ml to 840ml chicken stock, hot (for those who prefer dryer rice, less stock. I usually take
the middle which is about 770ml of stock)
5) 1 bay leaf and a scattering of thyme leaves (herbs found in NTUC. Look under the McCormick brand of herbs and spices!)
6) Salt and pepper as needed
Cooking method:
1) Wash the rice.
2) Use the pot of a rice cooker as the cooking pot. Place it on the stove and heat the butter. Add
the onions and saute until the flavour and aroma is present.
3) Add the uncooked washed rice and saute until the rice is coated with the butter or oil about 2-3 mins.
4) Add the hot or warm chicken stock to the rice, stirring to prevent the rice from sticking to each other.
5) Add the herbs and place the pot back into the rice cooker and let it cook until it reaches a stage where the grains are tender to the bite. (For singaporeans and asians, just have to taste it and you know when you have the right texture.)
6) However, use a chopstick to fluff the rice first and allow steam to escape and let the rice cooker hold the rice under heat for some time to allow drying. 5-10 mins after the rice has been fluffed, it is ready to be served.
