Makes about three or four servings.
- Boil a full kettle of water.
- Put a cup of raw rice in a frying pan.
- Add enough oil to coat all of the rice lightly (about 2-3 ounces).
- Turn the stove burner to medium high (8), and stir the rice continuously until browned.
- Add enough hot water to cover the rice about half an inch deep.
- Stir the rice until the grains start to split. Add more water to keep the rice wet.
You can flavor this with pretty much anything, such as pesto, chicken stock, green onions, or meat. Tradition pilaf recipes use ingredients such as pine nuts, parsley, and saffron.
