🍚 Rice Pilaf

Ingredients

• 1 ½ cups jasmine rice
• 1 ¾ cups chicken stock (or water)
• ½ medium onion, chopped
• ½ cup golden raisins
• ½ cup slivered or chopped almonds, toasted
• ¼ teaspoon turmeric
• 2 teaspoons sugar
• 2 teaspoons garlic powder
• ½ teaspoon MSG (optional)
• ¼ cup fresh herbs, chopped (for finishing)
• Olive oil
• Salt and pepper

Method

1. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 3–5 minutes, until translucent but not browned.
2. Add the rice and stir to coat each grain in the oil. Toast for 3–5 minutes, stirring occasionally, until the rice just begins to take on a light golden color.
3. Stir in the toasted almonds, golden raisins, turmeric, sugar, garlic powder, and ^[1]MSG (if using). Mix well to coat the rice and bloom the spices.
4. Pour in the ^[2]chicken stock and gently stir to combine everything. Bring to a boil over medium-high heat.
5. As soon as the liquid reaches a boil, reduce the heat to the lowest setting and cover with a tight-fitting lid. Simmer for 10–12 minutes without removing the lid.
6. After simmering, turn off the heat but leave the lid on. Let the rice steam undisturbed for another 10–12 minutes.
7. Remove the lid and fluff the rice with a fork. Season to taste with salt and pepper, and finish with fresh herbs before serving.

Notes

• Don’t peek while the rice is steaming — lifting the lid releases steam and can leave the rice undercooked.
• The fresh herbs can be parsley, mint, dill, or a combination therof depending on your preference.

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