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My review
Classic Rice Pilaf
66k
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!"
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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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 366475 Ratings
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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...
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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 ...