Basic Greek Rice Pilaf

3-4 servings

Roughly

• 15 ml butter

In a small cup

• 250 ml long-grain white rice

In a suitable container

• 500 ml chicken stock
• 1 pinch saffron (I used safflower)
• 5 ml tarragon
• 2.5 ml salt

1. In a medium sized saute pan, heat butter over medium-high heat until foaming
2. Add rice and stir to combine. Cook for a minute or two, until the rice is fragrant and toasty, but not browned
3. Add liquid, spices and salt. Bring to a boil, then reduce the heat to low and cover with a tight fitting lid. Let simmer for 20 minutes.
4. Turn the heat off and let stand for 5 minutes without removing the lid. Fluff and serve.

Notes

• Source: Adapted from a reddit recipe