Are looking for a rice pilaf recipe that is unique? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious rice pilaf should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of rice pilaf, start from the type of ingredients, next selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare rice pilaf which is delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings required exist in prepare

1. Prepare 2 cups white rice, long grain (2 cup beras putih, butiran panjang)
2. Prepare 2 cups chicken broth (2 cup air kaldu ayam)
3. Use 1 tablespoon olive oil (2 sendok makan minyak zaitun)
4. Prepare 1/2 cup chopped celery (1/2 cup potongan daun seledri)
5. Use 1/2 cup diced onion (1/2 cup bawang bombay, potong dadu)
6. Take 2 teaspoon salt, or to taste (2 sendok teh garam, sesuai selera)
7. Prepare 1 teaspoon ground black pepper, or to taste (1 sendok teh bubuk lada hitam)
8. Prepare 1/4 teaspoon chilli pepper flakes, or to taste (1/4 sendok teh bubuk cabai kasar, sesuai selera)
9. Use Chopped fresh parsley for garnish (potongan daun parsley segar)
10. Prepare Raisin or cranberry, optional

Stir in chicken stock and bring to a boil. In a medium saucepan, begin by cooking about ¾ cup aromatics (always onion, plus any of the others if you've got 'em) in olive oil or unsalted butter over medium-high heat until soft and onion is. Rice pilaf is a rice-based dish that involves lightly frying chopped onion in cooking oil, then adding the uncooked rice and a broth (meat or vegetable) and simmering the rice until fluffy and tender. Rice pilaf is meant to turn out non-sticky, so the rice is always washed before cooking and long-grain rice is preferred.

Step by step to make Rice Pilaf:

1. In a medium saucepan over medium heat, add the chicken stock and let it boil. (Di atas api sedang, masukkan air kaldu ayam ke dalam wadah ukuran sedang dan biarkan sampai mendidih)
2. While the chicken stock is heating, over a medium heat, on a big frying pan, add the olive oil. Oneness the oil is hot, add the rice and brown the rice, stirring occasionally about 5-8 minutes. (Di atas api sedang, masukkan minyak zaitun ke dalam penggorengan ukuran besar, setekah minyak panas, masukkan beras dan aduk sesekali sampai beras berwarna coklat selama 5-8 menit)
3. Once the rice is brown, add celery and onion. Cook until onion begins to soften. (Begitu beras berubah warna coklat, masukkan seledri dan bawang bombay. Masak sampai bawang bombay layu)
4. Once the chicken stock is boiled. Add salt, ground black pepper and chilli pepper flakes. Adjust the flavor to suit your taste. (Begitu rebusan air kaldu mendidih, masukkan garam, bubuk lada hitam dan bubuk cabai kasar. Koreksi rasa)
5. Then pour the rice and stirring until it boils. Reduce heat to a very low heat and cover with the lid. Let simmer for 15-25 minutes. (Kemudian tuang beras ke dalam air kaldu, aduk sampai mendidih. Kecilkan api kompor ke yang paling kecil, tutup dan masak selama 15-25 menit)
6. Remove from the heat. Let the rice stand for 3 minutes or until the rice absorb the water. (Pindahkan dari kompor. Biarkan selama 3 menit atau sampai air terserap oleh beras)
7. Add dry raisin or cranberry and sprinkle with chopped fresh parsley, (Tambahkan kismis atau cranberry kering dan tabur dengan daun parsley segar)
8. Done and ready to serve!

Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere. It is the reason Rice Pilaf is one of the most flavorful rice dishes. Add garlic and stir for one minute. Toasting the rice with the onions not only infuses it with aromatic flavors but helps develop the wonderfully nutty flavor. In both the pilaf and risotto methods, we first sauté some finely minced onion in butter or oil, then add the uncooked rice and sauté it until it until it gives off a faint nutty aroma.

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