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Properly called Rice Pilaf, this method of cooking rice so that it doesn't stick together is my mother's favorite. I use this method to cook plain rice, but other seasonings or vegetables may be added to make the more traditional styles of Rice Pilaf. - Betsy
1 tablespoon margarine, oil, or butter
1 cup rice
2 cups boiling water
Heat water to boiling on the stovetop.
Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice begins to turn a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice.
Add 2 cups boiling water to the rice. Cover the pan and decrease the heat to medium low. Simmer for 20 minutes. Don't forget to set the timer!
Remove from heat. Makes 2 cups cooked rice.
VARIATIONS: You can also sauté any variety of vegetables with the rice. A very traditional pilaf would have onion, bell pepper and celery sautéed with the rice, which would then be cooked in chicken broth instead of water. Vegetables that get soggy would be added toward the end of the cooking time (at about 15 minutes). Curry and green onion is another traditional pilaf.
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