Chicken Stock Rice Pilaf

Name: Chicken Stock Rice Pilaf
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 c long grain white rice; 3 1/2 c chicken stock (you can use homemade); 1 medium onion, chopped; 1 Tbsp oil; 1 Tbsp butter; Salt to taste; Crispy edge fried egg to serve (optional)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Another amazing dish that came out of my #CookEveryPart cookathon is this fluffy rice pilaf, a dish packed with homey flavors and comfort. Instead of plain water, I cooked this rice in homemade chicken stock because that is what I made but feel free to use vegetable stock. And if you do not have enough stock for the amount of rice you want to cook, a mix of stock and water is still permissible.

P.S.:- this is a plain pilaf but it doesn’t always have to be. For any additional flavors you’the like to incorporate ranging from mushrooms to extra aromatics (I.e., cardamom, cloves, bay leaves etc…), simply cook them along with the onion before adding your rice. When the additions go in, I personally feel like it becomes a very thin line between pilaf and Khichuri, but that’s just my opinion.

Bianca Mwale @bianca_eatsy

Saved

Ingredients

1hr

4 servings

2 clong grain white rice
3 1/2 cchicken stock (you can use homemade)
Chicken Stock
1medium onion, chopped
1 Tbspoil
1 Tbspbutter
Salt to taste
Crispy edge fried egg to serve (optional)
Crispy-edged Fried Egg

Saved

Steps

1hr

1

Rinse rice through a fine mesh under running water to wash until almost clear. Set aside to drain while you proceed with the next step
2

Heat butter and oil in a pot, sauté onions over medium heat until tender. Now add the rice, stir to coat and keep stirring until the rice starts to turn translucent and lightly toasted. Do not let the rice burn, a toasted fragrance is enough even if you the eyes the rice doesn’t look toasted
3

Turn heat up and pour the stock and salt into the rice pot. Lightly stir to combine and bring to a boil until the liquid is reduced to slightly above the surface of the rice. Turn down heat to low and cook covered for 20 minutes. At the 20minute mark, check that the rice has cooked through and absorbed all the liquid. Leave a few minutes longer is there is still liquid and add a few tablespoon of water if liquid is absorbed but rice is still hard
4

Take off heat and keep covered for at least 15minutes before serving. Fluff up the rice with a fork as you serve into plates or platters