A former relative of mine used to bring this rice dish to family gatherings. My children adored it. When I asked for the recipe, I understood why this dish was popular- butter and salt. For a weeknight dinner, it’s a bit indulgent for my tastes. For my children, well, they’d be glad if I made it every week.
Cooked to a consistency more similar to risotto, it is quite a comforting dish. A little bit of bite to the rice, unctuousness from the butter, and nice flavoring from the bouillon, it usually receives praise when served. Plus, the ingredients required are usually on hand.
Now, this rice pilaf recipe isn’t one of those simple side dishes. Of course, you probably know that, as I compared it to risotto. It definitely isn’t minute rice, and it also isn’t a simple simmer and cover rice either. This side requires you to be nearby, stirring frequently, and checking the amount of liquids. My children (and husband) will vouch that it’s worth the time. I think, if they could, they’d eat the dish individually. Or at least eat their share and then hide the leftovers for the next day.
The next time you have room in your schedule for a longer dinner prep and want a luxurious carb-filled side, this is the choice for you!
- 3-4 cups water
- 4 tablespoons unsalted butter
- 3 chicken bouillon cubes
- 1 cup rice
- Bring 3 cups of water, butter, bouillon to a boil.
- Add rice and stir.
- Reduce heat to medium-low and place a lid on pot, without fully covering.
- Stir every 5-10 minutes, checking that there is still liquid.
- As the water gets lower, reduce heat to a simmer.
- Test rice for doneness. If rice is too hard, add more water.
