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Simple Rice Pilaf

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 ½ cups basmati or long-grain rice
  • 2 tablespoons butter
  • 1 small onion, minced (about 1/2 cup)
  • 2 garlic cloves, finely minced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 4 ounces spaghetti or vermicelli, broken into 1-inch pieces (about 1 cup)
  • 3 ¼ cups water
  • 1 ½ teaspoons table salt
  • Ground black pepper

Instructions 

  • Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside.
  • In a large saucepan, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds.
  • Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat, take off the lid and place a kitchen towel folded in half over saucepan; replace the lid.
  • Let the rice stand 10 minutes; fluff with a fork and serve.