Simple Rice Pilaf

A fine recipe for a somewhat buttery and delicate rice pilaf. A small onion is sautéed, the rice rinsed and then added to the pot (with the slightly cooked onion and butter), and then cooked with the butter until the grains are slightly opaque. The book explains that this step not only enhanced the rice's buttery flavor, but also helps the individual grains to be separate.

Water is added in a different ratio - 2 parts rice to 3 parts water. After it is cooked, it is held in the pot, with lid ajar and a dish towel between the pot and lid. This step is to lighten the rice.

This recipe illustrates Cook's Illustrated Cooking Concept 30: Rinsing (not soaking) makes rice fluffy.

I should admit to a lack of patience in rinsing. Our basmati rice came from a large sack and it seems to have an enormous amount of starch on the outside. I rinsed for at least 5 minutes, catching some water under the sieve every minute or so to check for water clarity. It never did turn clear, but I rinsed for about 5 minutes.