recipe

Toasting the rice in butter sets this rice pilaf apart from your usual steamed white rice.

safety
  • Uses the stovetop
difficulty
  • Beginner
time
  • 45 minutes
yield
  • Serves 4 to 6

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

1½ cups
long-grain white rice
1 tablespoon
butter or olive oil
2¼ cups
water
½ teaspoon
salt

Gather Cooking Equipment

Fine-mesh strainer
Large saucepan
Wooden spoon
Oven mitts
Dish towel
Fork
1
 
1½ cups
long-grain white rice

Place 1½ cups long-­grain white rice in fine-­mesh strainer and rinse under cold running water to remove excess starch. Stir rice occasionally with your fingers until water runs clear, about 1 minute.

 
2
 
1 tablespoon
butter or olive oil

Melt butter or olive oil in large saucepan over medium heat. Add rice and cook, stirring constantly, until grains start to look slightly clear on ends, 1 to 3 minutes.

 
3
 
2¼ cups
water
½ teaspoon
salt

Stir in water and salt and bring to simmer. Reduce heat to low, cover, and cook until water has been absorbed, 16 to 18 minutes.

 
4
 

Turn off heat and slide saucepan to cool burner. Use oven mitts to place folded dish towel underneath lid. Let rice sit for 10 minutes. Fluff rice with fork and serve.