Ingredients:

  • 1 cup (200g) long-grain white rice
  • 1 ½ cups (375ml) chicken broth or vegetable broth
  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 1 small onion, finely chopped (about ½ cup / 75g)
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cumin or turmeric (optional)
  • 1 bay leaf (optional)
  • Fresh chopped parsley or cilantro
  • Lemon wedges

Instructions:

  1. Rinse the rice in cold water using a fine-mesh sieve until the water runs clear. Drain well to remove excess starch.
  2. Heat oil or butter in the saucepan over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add rinsed rice to the pan and sauté for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated in oil.
  4. Pour in the broth, add salt, pepper, cumin or turmeric if using, and the bay leaf. Bring to a boil over high heat.
  5. Once boiling, reduce heat to low, cover tightly with the lid, and simmer for 15 minutes. Do not lift the lid during cooking. Check that the broth has been absorbed and the rice is tender.
  6. Remove from heat and let the pilaf rest, covered, for 5 minutes. Remove bay leaf, then fluff the rice with a fork to separate grains. Garnish with chopped herbs and lemon wedges if desired.