A simple and versatile classic home pilaf in which rice cooked in chicken broth is supported with butter. A practical side dish that can easily be served alongside almost any main course.
Melt the butter in a pot and add the drained rice, sautéing for 2-3 minutes until the grains turn translucent.
Add hot chicken stock and salt and bring to a boil; once boiling, reduce to low heat.
Close the lid and cook over low heat until the water is completely absorbed.
Remove from the heat, place a paper towel on top, let it rest for 10 minutes, then fluff with a fork and serve.
Important: Adjust the salt you add based on how salty the chicken broth is, otherwise the pilaf may end up too salty. Contains no allergen (dairy: butter).
If you use homemade chicken stock instead of store-bought, the pilaf's flavor improves noticeably.
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