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1
Melt the butter in a large wide saucepan or deep skillet.
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2
Add the onion; cook, stirring, over low heat until golden, about 5 minutes.
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3
Add the rice and cook, stirring, until it is coated with butter and looks tweedy, about 3 minutes.
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4
Add the broth, cinnamon stick, if using, and salt to taste; heat to a boil.
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5
Stir once.
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6
Cooking method #1: Reduce the heat; simmer, uncovered, until almost all of the water is absorbed, about 5 minutes.
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7
Cover and cook over very low heat for 15 minutes.
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8
Do not uncover.
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9
Let stand off the heat covered for 15 minutes before serving.
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10
Cooking method #2: Cover and cook over low heat until all of the water is absorbed and small holes appear all over the surface of the rice, about 15 minutes.
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11
This indicates that all the water has been absorbed, Do not stir the rice.
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12
Let stand, covered, off the heat for 10 minutes before serving.
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13
Variations
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14
Saute 1/4 cup diced carrot or parsnip with the onion.
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15
Substitute 1/2 cup chopped leeks or 1/4 cup chopped shallots or white part of scallions for the onion.
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16
Add with the rice: 1/2 cup dark or golden raisins or dried currants, 1/2 cup diced dried apricots, 1 cinnamon stick, 2 whole cloves, 2 whole cardamom pods and/or 2 whole allspice berries, 1 slice (about 1/4 inch thick) fresh ginger, 1 garlic clove, minced, 1 to 2 teaspoons curry powder, 1/2 to 1 teaspoon ground cumin, 1/4 teaspoon crushed saffron threads (can be heated first in part of the liquid), and 1/2 to 1 cup green beans, chickpeas, cannellini beans or other white beans, diced peeled sweet potato or winter squash, or thawed frozen lima beans.
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17
Use as part of the liquid: 1/2 to 1 cup chopped fresh or canned tomatoes, vegetable broth, or beef broth.
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18
Add during the last 5 minutes: 1/2 to 1 cup thawed frozen (or fresh) peas and/or corn, diced zucchini, or diced yellow summer squash.
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19
Top cooked pilaf with: toasted sliced or chopped natural (skin-on) almonds; chopped walnuts, pecans, pistachios, toasted and peeled hazelnuts, dry-roasted peanuts, or cashews: sunflower seeds; chopped fresh herbs (dill, mint, parsley, cilantro, or basil); or fresh lemon juice.
