Cooking Classics: Rice Pilaf

Browned Butter Beef Oven Rice Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Garden-Tomato-Recipes-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

Cooking Classics

The Technique

Rice Pilaf

Rice is classified into long grain, medium & short grain varieties. Depending on which type of rice you choose to cook will determine the texture & best application for that particular variety. Long grain white rice has traditionally been the most popular type of rice as it can be used in several recipe applications that yield quality meal solutions. Rice pilaf is basically an enhanced rice. It may be simmered in stock or additions such as herbs, spices, aromatic vegetables, nuts or dried fruit may be included. The technique may involve several cooking techniques such as sautéing, boiling & steaming that may be achieved in one pan. Garlic-Herb Rice Pilaf illustrates a simple application that may be served with a number of your favorite main dish favorites such as steakbeef kabobs, grilled chicken & pork tenderloin. Learn how to make rice pilaf in your very own kitchen. 

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-Lipstick
Garlic-Herb Rice Pilaf

makes 3 cups

2 Tbsp butter
1 clove garlic, pressed
1 cup long grain white rice
2 cups chicken broth
1/4 tsp kosher salt
Freshly ground pepper
1 1/2 Tbsp chopped fresh herbs such as parsley, rosemary or thyme
1/2 tsp lemon zest

Melt the butter in a 2-quart saucepan over Medium heat until bubbly. Add the garlic & cook, stirring constantly, 30 seconds or until fragrant. Stir in the rice & cook an additional minute or until coated & it begins to brown just a smidgen. Add the broth, the salt & the pepper. Stir well & bring to a boil. Use the spoon to scrape the bottom of the saucepan all over, then add the lid. Cook 18 to 20 minutes. Remove from the heat. Fluff with a fork. Gently fold in the fresh herbs & the lemon zest. Divide between plates. Serve immediately. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Rice Pilaf

Rice plays a vital role in day to day meal solutions. Just a bit of salt & butter is all that is needed to season simple long grain rice but toasted nuts such as almonds, pecans & walnuts elevate beautifully transforming it into a pilaf. Toss in dried fruits such as cherries & cranberries or fresh herbs ranging from chopped parsley, thyme or cilantro & the humble dish becomes something to relish. 

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama
 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know.

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 1

Melt the butter in a 2-quart saucepan over Medium heat until bubbly. Add the garlic & cook, stirring constantly, 30 seconds or until fragrant.  

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Stir in the rice & cook an additional minute or until coated & it begins to brown just a smidgen. 

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Add the broth, the salt & the pepper. Stir well & bring to a boil. Use the spoon to scrape the bottom of the saucepan all over, then add the lid. 

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

 Cook 18 to 20 minutes. Remove from the heat.  

Garlic-Herb-Rice-Pilaf-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 5

Fluff with a fork. Gently fold in the fresh herbs & the lemon zest. Divide between plates. Serve immediately.   

 The Tune
“I Wished On The Moon” Billie Holiday 
httpa://www.youtube.com/watch?v=6uSoV1RBMB0

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

No comments yet.

Leave a Reply