Categories: sides

Ingredients

• 1/2 cup long grain white rice
• 3 Tbsp unsalted butter
• 3/4 cup hot chicken stock
• 1/2 tsp salt

Directions

1. Place the rice in a bowl and cover it with about 4" of warm water. Stir the rice for a few seconds, then drain it. Repeat this process several times, then cover with hot water and set aside for ~30 minutes. Drain the rice well and let stand 10 minutes before cooking.

2. Heat butter in a heavy saucepan set over medium heat.

3. Add the rice and stire with a wooden spoon ~2 minutes until rice is coated with butter. Pour in the chicken stock and season with salt.

4. Bring to a boil, then lower the heat, cover the saucepan, and cook gently for ~15 minutes or until the rice has absorbed the liquid.

5. Remove the saucepan from the heat and let pilaf stand, covered for 5 minutes, then stir the rice and serve.

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