A popular side dish in this house. The kiddos are all about this one. The sweet spices and butteriness of the rice really grabs them. This recipe in particular is designed for a rice cooker (or instant pot with built in rice cooker function).
Ingredients
2 cloves garlic, smashed and minced
1 tsp salt
1 tsp onion powder
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground coriander
1½ cup long grain white rice
½ cup toasted orzo
1-2 tbsp olive oil
3 cups chicken stock, low-sodium
1 tbsp butter
2 cloves garlic, smashed and minced
1 tsp salt
1 tsp onion powder
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground coriander
1½ cup long grain white rice
½ cup toasted orzo
1-2 tbsp olive oil
3 cups chicken stock, low-sodium
1 tbsp butter
Note: when using a rice cooker, use the measuring cup that comes with the appliance. The cup markings will likely be smaller than actual measurements. Use ½ cup of orzo and 1 ½ cups of basmati by the measurements of the appliance-provided cup. If making the pilaf on stove top, then use standard measuring cups.
Toast the orzo in a small pan in 1 to 2 tablespoons of olive oil over medium-low heat. Ensure the orzo is fully coated in olive oil and laying on one flat layer in the pan. The orzo should turn light brown in about 5 minutes or so. Once it is light brown, remove it from the heat and add it into the rice cooker.
Wash the basmati rice in a colander by running cold water over it to remove the excess starch. The rice is washed once the water running out of the colander below is clear and not cloudy.
Add the garlic on top of the toasted orzo followed by the salt, onion powder, coriander, cinnamon, and allspice. Add the washed basmati rice on top and stir it all together with the rice paddle until we’ll blended. Fill the rice cooker to the 2 cup line with chicken stock (This will probably not require all 3 cups as mentioned. If you are making stovetop, then you will use all 3 cups.)
Close the lid and set to cook (white rice setting). When the rice cooker is finished, open the lid and allow the rice to air dry further for about 5-10 minutes. Fluff the rice with the paddle and add in the butter. Close the lid to allow it to melt, about 3-5 minutes, then open the lid and stir the melted butter through the rice. The rice is now ready to serve.
Note: If you are making the rice on the stovetop, use low heat. The rice is finished when the liquid is cooked off and the rice is soft, but not mushy. Do not stir rice while it is cooking when making on stovetop. If you should happen to need more broth for stovetop cooking, add it in ½ cup increments.