A simple, versatile home-style pilaf made by cooking rice in chicken stock with butter. It is an easy side dish that pairs well with almost any main course.
Melt the butter in a saucepan, add the drained rice and sauté for 2–3 minutes, until the grains turn translucent.
Add the hot chicken stock and salt and bring to a boil. Once boiling, reduce the heat to low.
Cover and cook over low heat until all the liquid has been absorbed.
Remove from the heat, place a paper towel over the rice and leave to rest for 10 minutes. Fluff with a fork and serve.
Important: Adjust the salt to account for how salty the chicken stock is; otherwise, the pilaf may be too salty. Allergen note: No allergens (dairy product: butter).
Ailece bayıldık, teşekkürler. Kesinlikle tekrar yapacağım.
Herkese tavsiye ederim, güzel bir tarif. Basit ama nefis bir sonuç. Ailece bayıldık, teşekkürler.
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