Buttered Plain Rice Rice Recipe
With its classic basic recipe, rice pilaf is the pride of our tables. This white angel that accompanies all kinds of grills, kebabs, legumes and vegetable dishes deserves praise. By paying attention to a few small technical details, you can make grainy and delicious pilafs. Bon Appetit!
Ingredients:
For: 2 People
Prep: 15 Min
Cook: 20 Min
| Rice (Baldo) | 2 Cup |
| Butter | 2 Tbsp |
| Olive Oil | 2 Tbsp |
| Chicken Broth (Broth Or Water) | 1.5 Cup |
| Water | 1.5 Cup |
| Salt | 1 Tsp (large) |
| Granulated Sugar | 1 Tsp |
| Lemon Juice (4-5 Drops) | 1 Tsp |
Steps:
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First, rinse the rice and leave it to rest in salty warm water. Drain the rice, which has been resting for about 20 minutes, rinse it with water and thoroughly remove its starch.
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Put the olive oil and butter in a Teflon or non-stick saucepan, heat it slightly, take the thoroughly drained rice, turn it upside down and fry it until it becomes transparent.
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Put 1 by 1.5 measure of hot water, broth or hot chicken stock on it and add 1 teaspoon of salt, 1 teaspoon of sugar. Add 3-4 drops of lemon and close the lid.
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When the rice is bubbling (starting to boil), put it on low heat. Do not open the lid until the water is absorbed, do not stir. The slower you cook your rice, the tastier it will be.
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After your rice has dried, let it rest. At this stage, you can add a few pieces of butter on top. While your rice is brewing, place a thin cloth or paper towel under the lid to absorb excess moisture.
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To get the first heat of the rice, which is infused for 15-20 minutes, open the lid and gently turn it upside down and mix it. You can serve it hot or warm with any dish you want. Enjoy your meal !
30 Min
