Basmati Rice Pilaf

Adapted from Cook’s Illustrated (Boston Common Press, January–February 1997)

Serves 4

This fragrant and versatile rice pilaf has become a staple in my kitchen.

1 tablespoon neutral vegetable oil (I use grapeseed)
1 cinnamon stick (about 3 inches), broken in half
2 whole cloves
1/8 teaspoon ground cardamom
1/4 cup chopped onion
1 cup basmati rice
1½ cups broth (chicken broth or Better Than Bouillon Vegetable Base, which is what I use)
1 teaspoon salt
Small pat of butter (optional)

Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring, until it just begins to turn golden. Be careful not to let it brown.

Stir in the rice and cook for another minute so each grain is well coated with the oil. Add the cinnamon stick and cloves and stir.

Pour in the broth and bring to a boil. Add the salt cautiously, as the broth may already be salty. Reduce the heat to low, add the ground cardamom, stir once, cover tightly, and let it simmer undisturbed until all the liquid is absorbed—about 15 to 17 minutes. Pots and stoves vary; I usually check at the 15-minute mark.

Once the liquid is absorbed, turn off the heat and let the rice sit, covered, for 10 minutes. Remove the lid and fluff the rice gently with a fork. If you like, stir in a small pat of butter for added richness.

Note: Feel free to adjust the spices or broth choice based on what you’re serving. This pilaf is a flexible side that complements a wide range of dishes. I like the ground cardamom, but the only place I have found some I like is at Penzey’s, and it is very expensive.

Randi's Rice Salad

Adapted from a recipe made by Randi Clark Brooks

This can be refrigerated but is best served at room temperature.

1 recipe Baked Rice made with olive oil instead of butter
2 small jars marinated artichoke hearts (see Note below)
4 green onions (scallions), chopped
1 green or red pepper, whichever you prefer, chopped
12 olives—black, or green, or mixed—chopped (black olives are the prettiest, but green pimento-stuffed olives are usually the most piquant)

Drain the artichoke hearts from their jars, reserve the liquid from one jar, and chop the artichokes into small pieces.

Mix the above ingredients and toss with the dressing while the rice is still warm.

Dressing

Beat together:
⅓ to ½ cup mayonnaise
¾ teaspoon curry powder
Artichoke liquid (starting with half of what you have reserved, working your way up to the texture you want—thicker than heavy cream and thinner than sour cream)
Salt and pepper to taste

Note: If you see LaValle Roasted Artichokes in the store, get them because the quality is superb. The jar will be larger than the small jar you usually get, so just use 8 to 10 artichokes. The rest of the delicious artichokes can be eaten with other things; they are so good, you won't let them go to waste.

Baked Rice

Adapted from Craig Claiborne's Kitchen Primer by Craig Claiborne (Wings; 2nd thus edition, June 29, 1993). Attributed by Claiborne to his good friend Pierre Franey Pi.

Serves 4

You want to make this in a heavy, covered pan that can go from stovetop to oven. I use an old-fashioned CorningWare dish (the one with the blue flower and a glass lid). Any oven-safe saucepan or Dutch oven with a tight-fitting lid will work.

This is the rice I use as the base for Randi’s Rice Salad—an excellent make-ahead dish for picnics, buffets, or summer suppers. If you are making it for that salad, use olive oil instead of butter, reduce the amount to 2 tablespoons, and don’t add any more after cooking.

2½ tablespoons butter (or 2 tablespoons olive oil, if using for rice salad)
1 small onion, chopped
1 cup basmati rice
2 drops Tabasco sauce
1½ cups broth (chicken or made with Better Than Bouillon Vegetable Base)
1 bay leaf (I use Morton & Bassett)
Salt to taste, if necessary (depending on your broth)

Preheat the oven to 425°F.

Melt 2 tablespoons of the butter (or oil, if using for salad) and sauté the onion until translucent but not browned.

Add the rice and stir for about 30 seconds, coating the grains with the butter. Add the broth, Tabasco sauce, and bay leaf, and bring to a boil. Cover and place the pan in the oven.

Cook for exactly 20 minutes. Remove from the oven, add the remaining ½ tablespoon butter (omit if making for salad), and toss lightly with a fork.

Craig Claiborne calls this recipe The Best Way to Make Rice. The original uses long-grain rice, such as Carolina, which I never used. I used to make this with Uncle Ben’s, which always turned out well, but now I use Basmati Rice, Extra-Long Grain, Dehraduni (Super Quality), which I buy in ten-pound bags from Kalustyan’s. The results are reliably flavorful.