They seem to make this rice at all the restaurants here, I made it a few times when Kit was in the states to perfect it and now it comes out pretty good. We eat it with everything.
3/4 cup long-grain rice
2 tbsp orzo (check the pasta aisle)
1 cup hot water or chicken stock ( I use around 3/4 cup water and the rest chicken stock sometimes I have had to add more stock because the rice is still hard)
2 tbsp butter
1 tsp salt ( i use salted butter so I don't add salt)
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring.<- ( this step is important)
Pour 1 cup of hot water or chicken stock in it. Add salt. Turn the heat to low and cook until the rice absorbs all the water.
( I spilt the butter and use half with the Orzo an then add the rest with the rice)
Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.
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Location:Our kitchen
