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Pilaf-Style Basmati Rice
    Makes 6 servings
1 1/2 cups basmati rice
3 cups chicken or vegetable stock
1 teaspoon salt if stock is unsalted
1 tablespoon olive oil

1. Place the rice in a bowl and rinse several times with cold water, until the water runs clear.

2. Bring the stock to a simmer in a saucepan. Heat the oil over medium heat in another, heavy medium-size saucepan (at least 2-quarts), and add the rice. Cook, stirring, until the grains are separate and beginning to crackle. Add the stock and salt if needed, bring to a boil, reduce the heat, cover and simmer 15 minutes. Turn off the heat and place a towel over the saucepan, then cover again. The towel will absorb moisture and the grains will be dry and separate. Let sit 10 minutes, or for up to an hour.


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