Basmati Rice Pilaf
Basmati Rice Pilaf is a simple side that goes with most anything, especially Asian flavors. Quick to prep, no fuss and it can rest for much longer than the suggested 10 minute time off heat while your other dishes get plated.
This rice pilaf is a great break from plain steamed rice. Still an unassuming enhancer to the centerpiece of the meal, but texture and character to keep you wanting more. A flavorful, fluffy spiced rice that doesn’t fall into the tired rice pilaf from the 80s. Leftovers are great to mix into salads or include in a casserole. This rice pilaf is especially good with come tangy and sweet coleslaw.
My dad’s been making this Basmati Rice Pilaf for years and we’ve tried a number of variations with different spices, they’re all great. I’ve seen a number of similar recipes on the internet that include nuts, fruit, garlic, we’ve enjoyed every new flavor combination. Don’t be afraid to experiment with the spices to make it your own.
Basmati Rice Pilaf
Ingredients
Ingredients
- 1 tbsp vegetable oil
- 1 3” cinnamon stick halved lengthwise
- 2 whole green cardamom pods
- 2 whole cloves
- 2 whole allspice berries
- ¼ cup thinly sliced onion
- 1 cup basmati rice
- 1 tsp salt
- 1 ½ cups water
Instructions
Directions
- Heat oil in a medium saucepan over high heat, almost smoking.
- Add whole spices and cook until they start to pop. Add onions and cook until translucent, about 2 minutes.
- Stir in rice and cook until fragrant, about 1 minute.
- Add 1 ½ cups water and salt, bring to a boil. Reduce heat to medium low, cover tightly and simmer until water has been absorbed, about 17 minutes.
- Let stand, undisturbed, covered at least 10 minutes. Remove spices (they’ll be on top of the rice), fluff with a fork, and serve.
