So simple and so good! Serve this rice pilaf with laban (yogurt) or sour cream, or topped with stew such as loubieh.
- 1 cup long grain rice
- 1 ½ cups chicken broth or water
- 2 generous tablespoons butter
- 1 teaspoon salt
Wash rice very well to release the starch in the rice grains.
Melt butter in a medium pan. When the butter is very hot, add rice and stir to coat the grains well. Cook for 30 seconds to a minute.
Add the broth and salt. Taste and adjust seasoning if needed.
Bring to a boil, cover, and reduce heat to the lowest setting. Cook until rice is tender, about 20 minutes. Remove from heat but leave covered, steaming the rice for 15 minutes.
Remove the lid and fluff the rice with a fork.
Serve with laban (yogurt) or sour cream, or topped with stew.