1 cup (240 ml) Brown Stock, highly seasoned, strained
0.5 cup (120 ml) tomatoes, stewed and strained
3 tablespoons (45 g) unsalted butter
Instructions
1. Combine the stewed tomatoes and Brown Stock in a medium saucepan (2-quart / 1.9-liter). Heat over medium heat until the mixture reaches a full boil — bubbles breaking across the entire surface.
2. Add the washed rice, stir once to distribute, then reduce heat to low. Cover and steam (technique: steaming — cooking the rice in the trapped moisture of the liquid rather than a rolling boil) for 18–22 minutes, until the rice is fully tender and has absorbed the liquid. Test a grain between your fingers: it should be uniformly soft with no hard core, and a wooden spoon dragged across the bottom of the pan should reveal no standing liquid.
3. Uncover the pan to allow residual steam to escape — this keeps the grains separate and prevents mushiness. Using a fork, gently fold in the butter, fluffing as you go, until it is fully melted and incorporated. The pilaf should appear glossy and the grains should be distinct.
4. Serve immediately in place of a vegetable side dish, or as a border around curried or fricasseed meat. Yield: approximately 2 servings as a side.
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