Saute rice, stirring constantly, in hot oil or butter in nonstick pan until
translucent, about 2 minutes. Combine rice and broth in steaming pan;
season to taste. Cover and steam until the rice is done, 18 to 20 minutes.
Uncover and allow to dry out, 3 to 5 minutes. Fluff with fork before
serving.
Variations: * Soak rice in hot water; allow to cool; drain and proceed with
recipe. Turkish cooks consider this step necessary for a fluffier rice.
* Although not typical, pilaf may be flavored with onion and garlic.
* Pilaf may be sprinkled with finely chopped parsley or paprika to taste
just before serving.
* Like their neighbors in Italy, Greeks love tomatoes so they can sometimes
add the flavor to pilaf. Saute 1/2 cup finely chopped onion in oil. Add 1/2
cup finely chopped tomato or tomato sauce to rice and broth in steaming
pan. Onion may be omitted.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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