Cast Iron Rice Pilaf

For many cooks, the simplest of dishes—steamed rice—is also the whitest of whales. We combine rice and water in a saucepan, apply low heat, and pray that the result won’t be too gummy or too dry. Our prayers are usually unanswered.

But there’s a technique that yields both extremely consistent results and more flavorful rice: pilaf. Following a method that mimics risotto, you start by sweating a base of aromatics (usually onion), then adding rice and toasting it until it’s translucent. This important step both helps lock in the rice’s starch and add a slightly nutty flavor. Then it’s up to chicken stock (or your cooking liquid of choice) to do work.

Treat our recipe as a baseline for endless pilaf variations: add more aromatics (such as garlic, shallots, or carrots) at the beginning; experiment with different cooking liquids (and infusing those liquids with other flavors before you use them), and finish the rice with chopped herbs, nuts, or dried fruit, which can turn this simple side into the centerpiece for a meal.

recipe

Cast Iron Rice Pilaf

Ingredients

1 cup basmati or other long-grain white rice
1 tablespoon unsalted butter or extra-virgin olive oil
3 tablespoons finely chopped yellow onion
1 teaspoon kosher salt
1¾ cups chicken stock, vegetable stock, or water

Instructions