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Classic Rice Pilaf

By admin  ,

October 6, 2017

"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!"

  • Prep: 10 mins
  • Cook: 45 mins


2 tablespoons butter

2 tablespoons olive oil

1/2 onion, chopped

2 cups long-grain white rice

3 cups chicken stock

1 1/2 teaspoons salt

1 pinch saffron (optional)

1/4 teaspoon cayenne pepper

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1Preheat oven to 350 degrees F (175 degrees C).

2Melt 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.

3Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.

4Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

5Pour 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.

6Bake 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.

7Footnotes Easy Cleanup If you make this in a slow cooker, using a slow cooker liner can make cleanup easier


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