Gourmet Rice Pilaf Recipe

1. Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the water runs mostly clear. Drain really well.
2. Toast the almonds. In a medium saucepan over medium heat, toast the sliced almonds, stirring often, until golden and fragrant, 2 to 4 minutes. Immediately pour them into a small bowl so they do not keep cooking.
3. Sauté the aromatics. In the same saucepan, melt the butter over medium heat. Add the diced onion and cook until soft and lightly golden at the edges, 4 to 6 minutes. Add the garlic and cook 30 seconds, just until it smells like you are doing something right.
4. Toast the rice. Add the drained rice, salt, pepper, and smoked paprika (if using). Stir constantly for 2 to 3 minutes. You want the grains coated and lightly toasted. This is where pilaf goes from plain to legit.
5. Add broth and simmer. Carefully pour in the hot broth and add the bay leaf. Stir once, then bring to a gentle boil. Reduce heat to low, cover with a tight lid, and simmer for 15 minutes. No peeking. Steam is doing the work. Liquid note: If you are using jasmine rice, stick with 2 1/4 cups broth for the fluffiest result.
6. Rest, then fluff. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf, then fluff with a fork.
7. Finish like a pro. Fold in the lemon zest, parsley, and most of the toasted almonds. Taste and add more salt if needed. Add lemon juice if you want extra brightness. Top with the remaining almonds and serve hot.

Optional upgrade: For crisp edges, after fluffing, press the rice gently into the saucepan and let it sit over very low heat for 3 to 5 minutes to develop a light golden crust on the bottom. Then scoop, crust and all.