Classic Rice Pilaf

128 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Chef John
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
  4. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
  5. 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.
  6. 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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Reviews (128)

Rate This Recipe
Christina
104

Christina

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 out of just those few ingredients...sooo good! I will def be making this delicious rice again! Thanks for sharing. :)

Mona C
69

Mona C

Wow...this recipe is truly a classic. Easy to prepare but tastes delicious. Made it with white basmati rice and increased the broth to 3-1/2 cups and it was perfect. Thanks Chef John for this awesome dish.

Blender Woman
63

Blender Woman

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. It was a tad too salty for me and there was a kickback from the cayenne. I made it a second time and cut the salt back to 1 tsp. and the cayenne by half. That time I got the cayenne amount right, but still working on the salt amount. I will have to keep working on the right salt amount. Though, thanks Chef John for teaching me a new method to cook rice.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 51.7 g
  • 17%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

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