We assembled a tableful of different rice pilaf brands (including wild rice pilaf, rice with orzo pilaf, and classic rice pilaf) in our quest to find the best rice pilaf for your dinner. We tried 10 ...

Melt teh butter in the bottom of a heavy stock pot until it foams. Use at l east a whole cube of butter for every three cups of rice. Even if you cook only one cup of rice, still use the whole cube.

Pilaf variations For tomato rice: Substitute butter with 1 tablespoon extra-virgin olive oil, use 1 1/2 cups tomato juice instead of chicken stock, and instead of a shallot and bay leaf, add half ...

While many pilaf recipes call for about a 3:1 or 4:1 rice to vermicelli ratio, I like almost a 2:1 ratio because the more toasted noodles, the more deep nuttiness permeates the whole dish.

Directions Warm the stock, butter, salt, cumin, cardamom, cinnamon and saffron in a small saucepan until the butter melts. Keep warm over low heat. Heat the oil in a large saucepan over medium heat.

"Asopao is rice stew—it’s basically a savory porridge. It can be prepared using most meats, poultry, or seafood. This version combines my two favorite asopaos ingredients into one substantial meal: ...

Add the rice and cook, stirring often, for 5 minutes, or until some of the grains turn white and the rice is aromatic. 2. Add the the water and salt. Stand back; it will splutter.