Prep time: 5 mins (not including soak)
Cook time: 1 hr 15 mins
This simple rice pilaf with caramelized onions is go to side for me when preparing a dinner for friends or family. It is relatively simple to leave on the back burner while the onions caramelize and is guaranteed to be show stopper. I usually serve it with some roasted lamb shanks or broiled fish.
Rice Pilaf with Caramelized Onions
- 2 sweet onions, (sliced into thin half moons)
- 2 cups basmati rice, (rinsed thoroughly)
- 3 cups chicken stock, (preferably homemade)
- 4 tbsp butter
- 1 tbsp sugar
- 2-3 tsp salt, (or to taste)
- 1 fresh bay leaf, (or 3 dried)
- 1 clove garlic, (minced)
Cooking the rice in butter before adding the stock helps the grains stay light and fluffy and not too starchy. Draining off the excess water before steaming will also help keep the rice fluffy.
- If you have time, soak the rice ahead of cooking for 1-6 hours. if not, just make sure to rinse thoroughly in a mesh sieve.
- Heat a medium saucepan to low heat and melt the butter. Add the onions, sugar, bay leaf, and a pinch of salt and mix well to coat all the onions. Slowly cook the onions for 45-60 minutes or until they become very fragrant and caramelized, stir often.
- Next, stir in the rice until the butter is soaked up and the pan begins to dry slightly. Then, add the chicken stock, garlic and the remaining salt. Once the water begins to simmer, cover the pan and cook for 10 minutes. Do not disturb.
- After 10 minutes, drain any excess water out of the pan by slightly cracking the lid. Turn off the burner and let the rice continue to steam in the covered pan for an additional 5 minutes or so. Season with more salt if needed and enjoy.
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