Lipton's Rice Pilaf
This recipe was on the Lipton noodle soup package years ago. I am glad I saved it as this is the best pilaf ever.
This recipe was on the Lipton noodle soup package years ago. I am glad I saved it as this is the best pilaf ever.
- Carbohydrate 756.369982612715 g
- Cholesterol 1875.93250163814 mg
- Fat 504.582320893888 g
- Fiber 3.05772860103234 g
- Protein 425.793737319942 g
- Saturated Fat 307.188063412893 g
- Serving Size 1 1 Recipe (6908g)
- Sodium 6791.12327188162 mg
- Sugar 753.312254011683 g
- Trans Fat 26.9423892227121 g
- Calories 9193 calories
Step-by-step
- In skillet heat butter and saute rice, onion, and celery until rice is golden brown.
- Stir in remaining ingredients.
- Cover and simmer until water is absorbed.
- Remove from heat, let stand 10 minutes, stir and ENJOY!
Package instructions rarely warn cooks about the precise threshold between golden brown and scorched starches. Raw long-grain rice requires careful monitoring when introduced to hot butter alongside chopped onions and celery. Fats must reach 325 degrees Fahrenheit to properly toast the exterior of each grain without burning the botanical solids in the dairy. Stir continuously during the browning phase to achieve uniform color across every piece of rice.
Controlling Moisture and Heat
Adding liquid to hot butter causes rapid steam generation. Pour the water and soup mix slowly to prevent dangerous splattering. Lower the heat immediately to a gentle simmer once the liquid achieves a rolling bubble. Trapping steam beneath a tight-fitting lid cooks the interior starch completely. Rest the finished pilaf off the heat for precisely ten minutes before fluffing with a fork. This resting period allows remaining moisture to redistribute evenly through the grains.
- Use clarified butter if higher heat tolerance is required to prevent scorching the milk solids during the initial browning step.
- Finely dice the celery and onions to ensure they soften at the same rate as the rice toasts in the skillet.
- Check that the skillet lid creates a tight seal to trap all necessary steam during the twenty-minute simmer phase.
