For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

1. Heat the oil or butter in a small saucepan with a tight-fitting lid over medium-high heat. Add onions and saute 3 minutes until softened. Add the rice and continue to saute until rice is coated ...