Published April 24, 2007.
Our best long-grain white rice recipe employed the pilaf method. We found that sautéing the rice in oil or butter before covering it with water added a rich dimension of flavor. The water was then brought to a boil before the pan was covered and the heat reduced to let the rice simmer for 15 minutes. After a brief rest off the heat, the rice was fluffy and ready to serve, with tender yet separate grains.
This recipe is designed for one cup of raw rice in a tight-lidded pot. Although it makes a bit more than you will need for 2 people, it’s hard to get reliable results with less than a cup of rice.
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