I have mentioned that I prefer to use the rice cooker for most dishes, however one that I still do on the stove top is rice pilaf. For this dish, I like to use Basmati rice. It fluffs nice, has a nice nutty flavor, and is simply superior to the long grain rice sold in most markets. Now a days, Basmati is available right beside the plain long grain, and only slightly more expensive.

The first step for preparing the dish is to measure out the rice. I tend to cook 2 cups of dry rice for myself and my muse, and that gives ample amounts for leftovers. Regardless of the amount of dry rice, the technique will be the same, and I'll discuss water amounts when we get to that point. Once the rice is measured, put in a fine colander, and rinse thoroughly. You ideally want to rinse until the water runs clear out of the rice. You then want to let the rice set in the sink, or to the side, and dry completely. Remember, it's absorbing water, and holding, so we want to remove as much excess as possible.

While the rice is drying, you want to mince (a very small dice) half an onion, 1 or 2 ribs of celery, depending on size, and one small carrot. Add that to a heavy bottomed pot, large enough to accomodate for the expanding rice. I use an enamel covered cast iron dutch oven. Add to the vegetables a couple tablespoons of olive oil (you may have noticed, I'm generous with olive oil) a few bay leaves, and the dried rice.

Saute over high heat for a few minutes, and this is when I add my bouillon. I use a dry powder for most things I want a base in, which I discovered while cooking at a health food store. The brand is Vogue, and it is very clean in relation to artificial seasonings, and is low sodium. If you decide to use liquid stock, then just use the same measurements that I give for water, which is what we are ready for now.

One of the biggest misnomers for cooking rice that a lot of people follow is the 2:1 ratio of water to rice. That ratio is fine for the first cup of rice, but every subsequent cup you want to use no more than one and a quarter cup water to each additional cup of rice. Another measurement that was passed onto me in cooking rice, was from a sushi chef. No matter how much dried rice, you want to add just enough water to cover the rice so as when you put your extended index finger just touching the top of the rice, the water comes to first knuckle. I use the first wrinkle of the back of my finger, versus the fold on the inside, especially for smaller amounts of rice. So we are using 2 cups of rice, I am adding 2 and half cups water at the most. Bring the dish to a boil, and cover with a tight fitting lid. If your lid doesn't fit tightly, a dish towel wrapped around the lid can help seal the pot. Reduce the heat to low, and simmer for 15 minutes. At the fifteen minute point. Turn off the heat, remove the pot from the burner but do not give in to the temptation of lifting the lid and let the dish sit another 20 minutes. NOW, you can open the dish, fluff the rice, and perhaps season with kosher salt and white pepper. I don't like to use salt before now, as it tends to alter the boiling temperature of the water, and to me, can mess up the timing. You can replace the lid, and let sit, and still have another 15-20 minutes of warm rice, which is great, as that gives approximately 40 minutes to finish the rest of your meal, and time everything out. Good luck, and if you have any questions, as always, you can contact me