{"id":1295,"date":"2024-05-27T12:24:48","date_gmt":"2024-05-27T12:24:48","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/aromatic-rice-pilaf\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"aromatic-rice-pilaf","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/aromatic-rice-pilaf\/","title":{"rendered":"Aromatic Rice Pilaf"},"content":{"rendered":"

If you often find yourself in a rut of steaming plain white rice to complement your weeknight dinners, this fragrant rice pilaf recipe is an easy upgrade. Toasting a warming mixture of spices\u2014cumin, cinnamon, cardamom, and cloves\u2014in butter awakens a range of flavors you wouldn\u2019t get without blooming them first. (The spice mix is inspired by garam masala, a classic Indian blend that straddles the line between sweet and savory.)<\/p>\n

After toasting the spices, you\u2019ll saut\u00e9 the rice to coat each grain with the spiced butter before<\/em> adding water and simmering on the stovetop. This does two things for the rice: It adds flavor by caramelizing the starches in the grains. And, since you\u2019re using fat (i.e., butter, but this goes for olive oil too), the rice will steam into individual, scoopable grains instead of a sticky mass. You can use white basmati rice instead of the jasmine called for here, or any variety of long-grain rice you have on hand.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

Seasoning Blend<\/h3>\n

2<\/p>\n

tsp. store-bought fried onions<\/div>\n

1<\/p>\n

tsp. ground cumin<\/div>\n

\u00bd<\/p>\n

tsp. ground cinnamon<\/div>\n

\u215b<\/p>\n

tsp. ground cardamom<\/div>\n

\u215b<\/p>\n

tsp. ground cloves<\/div>\n

Pilaf and Assembly<\/h3>\n

3<\/p>\n

Tbsp. unsalted butter<\/div>\n

1<\/p>\n

cup jasmine rice, rinsed until water runs clear<\/div>\n

1<\/p>\n

tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/div>\n
Chopped tender herbs (such as parsley or cilantro) and lemon wedges (for serving; optional)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Seasoning Blend<\/h3>\n

    Step 1<\/h4>\n

    Whisk together 2 tsp. store-bought fried onions<\/strong>, 1 tsp. ground cumin<\/strong>, \u00bd tsp. ground cinnamon<\/strong>, \u215b tsp. ground cardamom<\/strong>, and \u215b tsp. ground cloves<\/strong> in a small bowl.<\/li>\n

  2. \n

    Pilaf and Assembly<\/h3>\n

    Step 2<\/h4>\n

    Melt 3 Tbsp. unsalted butter<\/strong> in a medium saucepan over medium heat. Add seasoning blend<\/strong> and cook, stirring often, until fragrant, about 1 minute. Add 1 cup jasmine rice, rinsed until water runs clear<\/strong>, and cook, stirring often and reducing heat if needed to keep spices from scorching, until grains are coated and opaque around the edges, about 2 minutes.<\/p>\n

    Step 3<\/h4>\n

    Pour in 1\u00bd cups water and add 1 tsp. Diamond Crystal or \u00bd tsp. Morton kosher salt<\/strong>; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to low and cover saucepan with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 15\u201318 minutes. Remove pot from heat and let rice sit (still covered) 5\u201310 minutes.<\/p>\n

    Step 4<\/h4>\n

    Uncover rice and fluff gently with a fork. Transfer pilaf to a platter and top with chopped tender herbs (such as parsley or cilantro)<\/strong> if desired. Serve with lemon wedges<\/strong> if desired.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    If you often find yourself in a rut of steaming plain white rice to complement your weeknight dinners, this fragrant rice pilaf recipe is an easy upgrade. Toasting a warming mixture of spices\u2014cumin, cinnamon, cardamom, and cloves\u2014in butter awakens a range of flavors you wouldn\u2019t get without blooming them first. (The spice mix is inspired […]<\/p>\n","protected":false},"author":2,"featured_media":1296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1295"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1295\/revisions"}],"predecessor-version":[{"id":5152,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1295\/revisions\/5152"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1296"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}