Rice pilaf from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • onions
  • long grain rice

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Notes about this recipe

  • Lepa on November 30, 2019

    I made this with a fish that had a rich, creamy sauce and I needed something plain to accompany it (but not too plain!) This rice was plain but also good. I did need to add a little more water at the end because it was dry and a bit hard after 16 minutes. I added about 1/4 cup water, put the lid back on and let it cook for another 3 minutes. The resulting rice was perfect.

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