Best Classic Rice Pilaf Recipes

CLASSIC RICE PILAF

Classic Rice Pilaf image

Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h5m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 tablespoons olive oil
½ onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 ½ teaspoons salt
1 pinch saffron
¼ teaspoon cayenne pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 51.7 g, Cholesterol 10.6 mg, Fat 9.1 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 955.6 mg, Sugar 1.2 g

CLASSIC RICE PILAF

Classic Rice Pilaf image

Make and share this Classic Rice Pilaf recipe from Food.com.

Provided by ursie639

Categories Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1/4 cup onion (finely diced)
1 bay leaf
1 cup long-grain rice
2 cups chicken stock (boiling)
salt (to taste)

Steps:

Heat the butter and olive oil in heavy saucepot.
Add the onion and bay leaf and saute until tender, but not brown.
Add the rice and stir to coat completely. Do not allow the rice to brown.
Pour in the boiling chicken stock and season with salt.
Cover the pot and place it in a 350 degree oven. Bake for 20 to 25 minutes, until the liquid is absorbed and the rice is fluffy and tender.
Transfer the cooked rice to a pain and fluff the rice with a fork. Remove the bay leaf and serve.

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