Basic Rice Pilaf
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By Appears in Cook's Country June/July 2016
Plain rice has its place at the table. But we’d rather invite something more interesting.
WHY THIS RECIPE WORKS
Rather than stick to the standard ratio of two parts liquid to one part rice, we discovered that slightly less liquid produced a perfect pilaf with fluffy grains. Sautéing the rice in a little butter added more flavor than oil, and replacin...
