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.)

Ingredients

　　1 tablespoon butter or oil

　　3 tablespoons diced celery

　　3 tablespoons diced onion

　　1 cup basmati rice

　　1 1/2 cups water

　　1/4 teaspoon salt

　　Melt the butter or heat the oil in a 1-quart saucepan over medium heat. Add the celery and onion and sweat until soft, then add the basmati rice and stir until the kernels are coated with butter. Cook over low heat, stirring, for about 2 minutes, until the rice turns opaque. Add the water and salt and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes. Remove the pan from the heat and let it sit, covered, for 5 minutes. When ready to serve, fluff the rice with a fork.

　　Cooks' Note

　　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.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.