Rice Cooking Basics with Almond Rice Recipe
howdy partners! i am hilah. today i am gonnamake a little rice pilaf. rice pilaf is a good thing to know how to make because ifyou're making a special meal, just take an extra five minutes, make a rice pilaf, pressyour loved ones, tell that rice-a-roni to go to heck. okay, so what i am gonna use for this todayis some onion, celery, garlic, some long-grained jasmine rice and spices. if you want detailedinstruction we do have a website hilahcooking.com. it's got the whole archive of every episodeand each episode has a writeup about yours truly with detailed instructions and ingredientlists, so check that out if you want to make this, but anyways, i am gonna go ahead andstart cutting up my vegetables for my pilaf.
okay, i have everything chopped up. you mighthave noticed it was really fast. okay, next, i am gonna turn on my skillet, i mean, mystove and let that heat up, and i am going to put in a little bit of butter, like maybejust a little teaspoon of butter, and then also the same amount of olive oil. perfect,okay, now i am gonna put in my cut up stuff and let that sautã© for a moment. oh, shit.i am spilling stuff all over the place today. all right, i am gonna put in a bay leaf andmix that around. now i don't really want it to brown. i justwant it to kind of soften up, so just may be a minute or so and let that. in the meantimei am gonna measure one cup of rice. i've got some lovely jasmine rice today. you can usewhatever you want and you could use brown
rice too, but just you'd have to let it cooklonger, and i am gonna put this in and stir it around in the oil and let each piece getcoated in oil and it will be all fluffy and good. okay, so the rice grains are startingto look a little shiny and that means that they are getting covered in oil which is good,and if they start to get a little toasted, then that is okay with me. that just meanstoasty-flavored goodness. okay, i am gonna put in a little salt and pepper. i made alittle bit of a mess. a little salt and pepper, and then i put my water in and then i am gonnaput a lid on it, and i am gonna leave it the f alone for a while and let it cook like ricedoes. okay, good, good. now i am gonna add the waterand it's going to go, phseeeewwww! wow! totally
sounds like an underwater volcano. okay, justgive it a little stir and put a lid on it. turn it down to low and let it cook for about20 minutes until all the water is absorbed into the rice and then we'll eat! mmmmmmmmmm!okay, so i let my rice cook for 20 minutes and then i turned off the heat and then ihave let it sit for another five minutes. that's just gonna make sure that all of theliquid is absorbed and the rice kind of stays fluffier that way if you don't stir it upright when it's real hot and gets kind of like mashed, let the grains firm up a bit,and then i have got some toasted almonds that i have just toasted up for about five minutesover a medium heat. i am gonna put those in, and then toss it around, and then we haverice pilaf, ta da!
okay, i am gonna serve up a little bowl ofmy rice pilaf. it's real hot, and i am gonna taste it. it's gonna be real good. [pause]mmmmmmm! mmmmmmm! it's all good and buttery, and the bay leaf has kind of perfumed therice delicately, and the almonds are still crunchy because i put them in at the end,and it's a perfect balance of textures and flavors, okay, so if you want that whole recipe.check out the website hilahcooking.com. subscribe to youtube channel. tell your friends, allthat stuff, and i will see you next time on another very special episode of hilah cooking.
