This very simple pilaf will soon be a regular on your dinner table. Perfect for special occasions and weeknight meal, even lunch, you'll love it as much as I do.
Serves 4 to 6.
Place rice in a glass or ceramic bowl and pour water over.
Stir in vinegar, then cover with a tea towel or other loose cloth and let sit for 12 to 24 hours.
After soaking, drain the rice through a strainer and rinse gently.
Set rice aside.
Melt butter in a heavy-bottom saucepan or Dutch oven over medium heat until it bubbles.
Add shallots and cook until they’re translucent but have not browned, about 3 to 4 minutes.
Add the soaked, drained rice and sauté just until the grains begin to turn golden brown, 1 to 2 minutes.
Stir frequently.
Add chicken stock, salt, and the rosemary sprig, then reduce heat to medium-low and cover.
Cook, covered, until all water has been absorbed and rice is tender, 15 to 25 minutes, depending on the type of rice you've used.
Simple Rice Pilaf https://traditionalcookingschool.com/food-preparation/recipes/simple-elegant-rice-pilaf/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Simple%2C+Elegant+Rice+Pilaf