-
-
My review
Classic Rice Pilaf
67k
Chef John
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 312Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 367477 Ratings
-
-
-
-
-
Most helpful positive review
8/7/2012
YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8x8 baking dish. This came out PERFECT! I didn't have the saffron, so I omitted that. I can't believe the flavor that came o...
Most helpful critical review
5/15/2013
You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop meth...
Most helpful
Most positive
Least positive
Newest
8/7/2012
YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8x8 baking dish. This came out PERFECT! I didn't have the saffron, so I omitted that. I can't believe the flavor that came o...
5/15/2013
You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop meth...
3/17/2014
I followed the recipe exactly (except omitted the saffron) and had no problems whatsoever. No more Rice-A-Roni for us! I am eager to experiment with other flavor profiles. I find it very annoyin...
8/11/2012
I loved loved the texture of this rice. It was so easy to make too. I sprayed the pan with some PAM and none of it stuck. When I saw the amount of salt and the cayenne, I was a little worried. I...
10/15/2013
I am giving it 5 stars even though I made a couple changes and will make more changes the next time I prepare this. I am giving it 5 stars because I LOVE the technique and the flavor is amazin...
12/27/2012
This was really easy to make and it came out great. I normally shy away from cooking rice because it always comes out either sticky or undercooked. This recipe was fantastic. I used a whole s...
12/4/2012
Hands down the go to side for a dinner group when you need rice and don't want to have to cook as guests arrive. Made recipe and a half (3 cups rice) as directed sofetning the onions in the pan...
11/26/2012
This is really tasty. I skipped the saffron and omitted the salt. Otherwise, I followed this recipe exactly. Next time I may cut back on the cayenne just a smidge. It took everything I had not t...
2/23/2013
Yay! Finally, my rice turned out!! I'm always going to prepare it this way. I used brown rice and it takes a bit longer than 35 minutes -- I cooked mine for 45 minutes and it was still a little ...