June 4, 2010, Newsletter Issue #207: Rice Cooking Tips from Cooking School

Tip of the Week

Every chef has a secret to cooking some of the most stubborn foods. Here is a simple recipe for rice pilaf:

Generally 1 cup of rice requires 1 1/2 c of liquid (either stock or water). So for the pilaf method, sweat 1/2 c finely chopped onions in butter to soften, add 1 c rice and mix with butter and onion, add the 1 1/2 c of liquid, a pinch of salt and a bay leaf. Bring to a boil and immediately cover and put into a 350 degree F oven for 17-20 minutes. Remove from over and stir with a fork to separate grains of rice. Taste and season accordingly.

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