Plain rice on its own can get pretty boring but this rice pilaf changes everything in a bowl of rice, it has amazing flavors and very easy to make. This will be the tastiest rice you will ever try. The first thing you want to do is wash and soak your rice, washing and soaking the rice removes extra starch that causes the rice to clump and stick together. Thinly slice your onions then greate a carrot, in a large pot, heat oil to medium-high heat then add the sliced onions, carrots, and cumin seeds and cook for about two minutes.
Add in the garlic cloves and all ten spices you will be using. Continue cooking for about ten minutes until well combined and mixed then drain the rice and add it o the pot. Mix everything together and add two cups of water, depending with the rice measurements, you can adjust the amount of water yo add on the pot. You want to make sure that all the rice grains are covered with water so the rice cooks evenly. Bring it to a boil then cover the pot and reduce the heat to medium-low and cook for 20 minutes.
Once alll the water has been absorbed, remove from the heat and plate it. Serve it up piping hot with just about anything, you can use pilaf rice as a side for pork chops, chicken or meatballs.
- 2⅔ c. low-sodium chicken broth
- ⅓ c. unsalted butter
- 1 tsp. kosher sea salt
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper
- ⅛ tsp. paprika
- pinch onion powder
- 2 tbsp. olive oil
- ⅓ c. vermicelli or orzo
- 1 c. long-grain white rice
- 1 tbsp. chopped fresh parsley
- In a medium saucepan set over medium heat, add the chicken broth, butter, salt, garlic powder, pepper, paprika, and onion powder.
- Once the mixture starts to simmer, reduce to low heat.
- In a large skillet set over medium-low heat, add the olive oil. When the oil is hot, add the vermicelli and cook until brown, about 4-6 minutes.
- Add the rice and cook until it turns bright white about 5-7 minutes.
- Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers, cover and cook for 15 minutes.
- Remove the cover, add the parsley, cover and continue cooking for 5 minutes or until all of the broth is absorbed. Serve immediately.