In a heavy saucepan or casserole, melt the butter over moderate heat. Add
the rice and cook 2 minutes until grains are thoroughly coated with butter
but not browned, stirring constantly. Pour in the broth (stock), sprinkle
with salt and bring to a boil, stirring. Reduce the heat to low. Cover and
simmer for about 20 minutes or until all the liquid has been absorbed and
the rice is tender, but still firm to the bite - not mushy. Gently fluff
the rice with a fork. Spoon onto a heated serving platter being careful not
to mash it.
NOTE. You may simmer the rice 15 minutes or until just tender, then stir
gently with a fork and place uncovered in a preheated 325 F oven 30 minutes
or until the grains are dry and separate. Fluff gently with a fork every 10
minutes.
Although it is not typical, the pilaf may be flavoured with onion or
garlic -as shown in the optional extras. The onion would be fried in the
butter before adding the rice, or the crushed garlic added to the fried
rice, before the addition of the broth. The pilaf may also be sprinkled
with finely chopped parsley or paprika just before serving.
