Rice Pilaf

1. Place rice in bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer, place over bowl, and set aside.
2. Bring water to boil, covered, in small saucepan over medium-high heat. Add salt and pepper and cover to keep hot. Meanwhile, melt butter in large saucepan over medium heat. Add onion and cook until softened but not browned, about 4 minutes. Add rice and stir to coat grains with butter; cook until edges of grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice. Return to boil, then reduce heat to low, cover, and simmer until all liquid has been absorbed, 16 to 18 minutes. Off heat, remove lid and place kitchen towel folded in half over saucepan; replace lid. Let stand for 10 minutes. Fluff rice with fork and serve.

RICE PILAF WITH CURRANTS AND PINE NUTS
Add 2 minced garlic cloves, 1⁄2 teaspoon turmeric, and 1⁄4 teaspoon ground cinnamon to softened onion and cook until fragrant, about 30 seconds. When rice is off heat, before covering saucepan with towel, sprinkle 1⁄4 cup currants over top of rice (do not mix in). When fluffing rice with fork, toss in 1⁄4 cup toasted pine nuts.

RICE PILAF WITH VERMICELLI
If you’re using soaked rice, use 3 cups of water.
Increase water to 3-1⁄4 cups. Melt 1-1⁄2 tablespoons butter in saucepan over medium heat; add 4 ounces vermicelli, broken into 1-inch pieces (about 1 cup), and cook, stirring occasionally, until browned, about 3 minutes. Transfer to small bowl and set aside. Melt remaining 1-1⁄2 tablespoons butter and cook onion. Add 2 minced garlic cloves, 1⁄2 teaspoon ground cumin, 1⁄2 teaspoon ground coriander, and pinch allspice to softened onion; cook until fragrant, about 30 seconds. Add vermicelli along with rice.