Ingredients

• 2 shallots
• 1 teaspoon vegetable oil
• 2 teaspoons mustard seeds
• 2/3 cup white basmati rice
• 1 cup water
• 1/2 teaspoon salt

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Instructions

1. Thinly slice shallots and in a 2-quart heavy saucepan cook in oil over moderate heat, stirring occasionally, until golden. Stir in mustard seeds and cook until they begin to pop. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook pilaf, covered, over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork.