Rice Pilaf
In which I throw in the towel: Day 1
Rice pilaf is easy if you pay attention. It is a side that we eat often in the Armenian culture. I simply brown crushed vermicelli in butter, add the rice to toast a little and then add chicken broth. The problem is it is not possible to leave the stove while the vermicelli is browning. My mother makes excellent pilaf but I have seen pots of butter and vermicelli get burned over the years. She just told me she NEVER burns the butter now that she always uses unsalted butter. This is a typical Armenian “discussion”.
Not long ago I posted a recipe for bulgur pilaf, which is basically the same recipe except I use bulgur in place of rice. Of course, I halfway burnt the butter and vermicelli. I decided it was ok enough to keep going and carried on. It definitely wasn’t perfect. I got a much appreciated message from a friend with a trick to make this step easier. Krista said that during the Armenian bazaar at her church, that they brown the vermicelli in the oven. This can be stored on a sealed container for up to a month. Thinking that this sounds like a much better way to make rice pilaf for hundreds of people, I decided it may be a better way for me to make it too.
I mentioned that Krista and I were having a text chat about pilaf and my husband asked if I said “pillow talk”. I looked at him with a straight face and said, “Yes. If you are Armenian”.
Although I am a little skeptical about throwing out the traditional way of making rice pilaf, I have to try something new. I haven’t been making rice pilaf often because it so difficult for me lately. Changing such a traditional recipe is a bit more difficult for me, but if I don’t try something new, I’m not going to be able to make rice pilaf anymore!
A Bright and Shiny New Day: Day 2
What happens to dinners on the nights that I just don’t feel good? Once in a while we get takeout, sometimes we have something I have made before and frozen. Most often I tell everyone to eat leftovers. Yesterday was one of those days. I had actually planned a menu with deviled chicken, roasted Brussel Sprouts and Armenian rice pilaf. The day got away from everyone in the house and I just couldn’t cook. So, I ended up getting takeout delivered.
Today is a new day, I made an apple cake earlier in the day so I took the roasted Brussel Sprouts off the menu and replaced them with easy canned asparagus. I did manage the deviled chicken and the rice pilaf.
So, the big question is, does the new easier way to make the rice pilaf taste the same? We all loved it. One daughter thought the rice tasted different. I think what I noticed was a very slight difference in the nuttiness of the dish due to the butter not being browned. Most people will not notice any difference at all. But, I have a plan. I think I am going to make a hybrid of the two methods next time. For me, it will be easier to brown the butter without the vermicelli in it. I will just continue to brown the vermicelli in the oven and add browned butter into the broth with the new easier method.
Rice Pilaf
Ingredients
- 4 Tablespoons Unsalted Butter Can use salted if unsalted is unavailable. Adjust salt at end accordingly.
- 1/2 cup Verimicelli crushed into roughly 2 inch pieces
- 2 cups Long Grain Rice Uncle Ben's Converted Rice is preferable for pilaf
- 4 cups Chicken Stock
- 1 teaspoon Chicken Base I use Better Than Bouillion
- 1/2 teaspoon Kosher Salt
- A few Grinds of Finely Ground Black Pepper
Instructions
Method 1 (Traditional Method)
- Heat chicken broth and boullion in a saucepan until hot and set aside.
- In a heavy 3-4 quart pot melt the butter over medium low heat.Add the vermicelli and brown about 5 minutes, stirring constantly. Be careful not to burn this.
- Add the rice to the vermicelli and cook for about 3-4 minutes, stirring almost constantly.
- Add the hot chicken broth to the rice mixture and get it to a very low simmer. Cover and let cook for about 20 minutes until all the broth is absorbed.
- Add salt and pepper and fluff with a fork.
Method 2 (New Easy Method)
- Preheat oven to 350°F
- Spread crushed vermicelli out on a large lipped baking tray.
- Bake for 6-9 minutes, checking often after 5 minutes to make sure vermicelli doesn’t burn. Aim for a dark golden brown. (This can be done well ahead of time and saved in a covered container for at least a month at room temperature).
- Heat chicken broth and butter until it is at a low simmer.
- Add rice and browned vermicelli. Stir. Cover and let cook for about 20 minutes until all the broth is absorbed.
- Add salt and pepper and fluff with a fork.
