This is a rice dish that would be great with just about anything. I served this rice with sausage and caramelized onions and it was really a fantastic meal that received high praise from my husband and daughter.
This recipe is a little more time-consuming than cooking a pot of long-grain rice, but I like to change things up now and then so I feel like the extra time is worthwhile. Also, cooking rice can be a tricky thing. Stir the rice too much and it will be a clumpy gluey mess. I think the key to good fluffy rice is NOT STIRRING AT ALL, or rather stirring as little as possible. Another important tip is to take the rice off the heat when it is done cooking and allow it to set for at least 10 minutes before you fluff it. If you follow those steps you will almost always get perfect results.
Basmati Rice & Orzo
Adapted from Jerusalem
by Yotam Ottolenghi & Sami Tamimi
1-1/3 cup basmati rice
1 tablespoon melted ghee or unsalted butter
1 tablespoon olive or canola oil
scant 1/2 cup orzo
2-1/2 cups chicken stock
1 teaspoon salt
Wash the basmati rice well, then place in a large bowl and cover with plenty of cold water. Allow it to soak for 30 minutes, then drain.
Heat the ghee and oil over medium-high heat in a medium heavy-bottomed saucepan for which you have a lid. Add the orzo and saute for 3 to 4 minutes, until the grains turn dark golden. Add the stock, bring to a boil, and cook for 3 minutes. Add the drained rice and salt, bring to a gentle boil, stir once or twice, cover the pan, and simmer over very low heat for 15 minutes. Don't be tempted to uncover the pan; you'll need to allow the rice to steam properly.
Turn off the heat, remove the lid, and quickly cover the pan with a clean tea towel. Place the lid back on top of the towel and leave for 10 minutes. Fluff the rice with a fork before serving.