Basmati wins my vote for the best all-around rice because it is easy to cook, incredibly fragrant, and complements so many different dishes. Best of all, it’s so rich in flavor that it needs little enhancement. Before I discovered basmati I used to love to eat butter with my rice. This pilaf is definitely delicious enough to eat on its own, but I especially like it with a sprinkling of chopped scallions. (What can I say—I’m a Crescent City girl.)
Depending on what you’re serving it with, you can flavor this basic pilaf with any number of ingredients, such as a few slices of ginger, cilantro stems, a teaspoon of garam masala, or a few cardamom pods. Add them with the water and cook as directed. Or mix in a tablespoon of chopped fresh herbs before serving.
