Recipes for rice pilafs follow. chicken stock pilaf: 1 - 2 Tbl butter 1/2 cup medium grain rice 1 cup chicken stock 1 bay leaf 1/4 of a medium onion, minced salt black pepper, freshly cracked
Melt butter in a medium size aluminium or iron skillet. Saute bay leaves and onion. Add rice; saute until the rice becomes opaque. Pitch in chicken stock, salt and pepper. Cover tightly and simmer on lowest dial setting for 20 minutes. Allow 10 minutes for rice to rest.
basic pilaf: 1 - 2 Tbl butter 1/2 cup medium grain rice 1 cup water salt pepper
Heat a thick saucepan over a medium flame. Add butter and rice. Saute the rice until it becomes opaque. Add water. Season properly with lots of pepper, bring to a boil, cover tightly, and simmer slowly for 20 minutes. Allow to rest for 10 minutes.
cheesey-tarragon rice pilaf: 1/2 of a medium onion, chopped finely 2 cloves garlic, smashed and chopped 4 canned tomatoes, quartered 1/2 Tsp or to taste ground cayenne pepper 1/4 - 1/2 Tsp dried tarragon leaves 2/3 cup long grain rice 1 1/3 cup water butter Beaufort or Gruyère cheese, shredded
In a Dutch oven over a medium flame, melt 1 Tbl butter and sweat the onions down. Throw in the rice and saute until the grains are opaque. Add the water, garlic, tomatoes, cayenne, tarragon leaves and salt and pepper to taste. Bring the contents of the pan to a boil, stir once, cut the flame to a low simmer, cover and cook for 20 minutes. Allow the rice to rest for 10 minutes before serving.
beef stock pilaf: 1 - 2 Tbl butter 3 branches of green onions, sliced or chopped 1/2 cup medium grain rice 1 cup beef stock 1/4 Tsp ground cayenne pepper (optional) salt pepper
Melt the butter in a saucepan over a medium flame. Sweat the green onions down in the butter. Throw in the rice and saute until the grains become opaque. Pour in the beef broth. Season with salt and pepper. Stir once and bring the contents of the pan to a rapid boil. Cover tightly and reduce the flame to a slow simmer for 20 minutes. Allow the rice to rest for 10 minutes.
Arroz Mexicano (1): 1/2 cup long grain white rice 1/2 medium onion, diced finely 1/4 green bell pepper, chopped finely (optional) 1 small, re-hydrated New Mexican chile, diced (optional) 3/4 + 1 Tbl cup chicken stock 3 Tbl New Mexican chile sauce (the recipe is here.) 2-3 cloves garlic, smashed 1/4 Tsp Mexican oregano lard salt black pepper
In a Dutch oven, melt lard over a medium flame, and saute the onions and the re-hydrated red chile. Add in the rice, stirring frequently until rice begins to become opaque. Pour in chicken stock and chile sauce. Throw in the garlic, oregano, and salt and pepper to taste. Bring the contents of the pan to a boil, cover, and simmer slowly for 20 minutes. Allow the rice to rest for 10 minutes.
Arroz Mexicano (2): 2/3 cup long grain white rice 1/2 medium onion, finely chopped 1/2 green bell pepper, finely chopped (optional) 1 fresh tomato or 2-3 canned tomatoes, seeded and chopped 1 clove garlic, smashed 1 1/3 water or chicken broth 1 Tsp chile d'arbol powder 1/4 Tsp ground cumin 1/4 Tsp freshly ground coriander salt pepper bacon grease, lard or butter 1/4 cup cilantro, chopped (optional)
In a Dutch oven, heat up the bacon grease. Saute onion and bell pepper until soft. Stir in the rice and saute until the rice is opaque. Pour in the water. Throw in tomato, chile powder, cumin, coriander, garlic and salt and pepper to taste. Stir once. Bring the liquid to a boil, cover and the reduce heat to a slow simmer. Cook for 20 minutes. Allow to rest for 10 minutes.
cajun rice pilaf: 2-3 strips of smokey bacon, diced 1/2 onion, sliced or diced 2/3 cup medium-grain, white rice 1 1/3 cup or water 4-5 canned tomatoes, quartered or chopped 1-2 cloves garlic, smashed 1/2 Tsp ground cayenne pepper (or 1/2 Tbl hot sauce) 1/2 Tsp worcestershire sauce 1/2 Tsp dried thyme salt pepper
Heat up a Dutch oven over a medium-low flame. Render the bacon in a small amount of peanut oil. When the bacon is rendered and golden, remove it with a slotted-spoon and reserve. Throw the onions in, and fry until translucent. Add the rice, and saute it until the grains becomes opaque. Throw in the tomatoes, water, garlic, cayenne, thyme, worcestershire sauce and salt and pepper to taste. Stir once. Bring the contents of the pan to a boil, cover the pan, and reduce the flame to a slow simmer. After 20 minutes, cut off the heat. Allow the rice to rest at least 10 minutes before serving.