Classic Rice Pilaf

Classic Rice Pilaf

Ready in 1 hour

Try this Classic Rice Pilaf recipe, or contribute your own. "Life2" and "Lifetime tv" are two of the tags cooks chose for Classic Rice Pilaf.

"Great rice cooking method thank you so much for sharing! I did have to cook a bit longer than directions, but I used a cast iron Dutch oven and my oven could be a bit off. Don't skip out on the bay leaves, they make this dish very aromatic"

- platinumdiva

Top-ranked recipe named "Classic Rice Pilaf"

4.2 avg, 9 review(s) 78% would make again

Ingredients

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2 c Long grain rice
2 Bay Leaves
3 c Water; or chicken stock
pepper; Freshly ground, to taste
1 sm Onion; chopped
1 tb Butter; or olive oil
1 Clove garlic; finely chopped
1 ts Coarse salt

Original recipe makes 4

Servings  

Preparation

1. Heat the oven to 350 F. 2. Over medium heat in an ovenproof saucepan with a tight-fitting lid, heat the butter or oil. Add the chopped onion and garlic and cook until soft and translucent, 3 to 5 minutes. Add the rice and stir until well coated. 3. Add the water or stock. Add the bay leaves and season with salt and pepper. Bring the mixture to a boil over high heat. 4. Cover and place in the heated oven and cook for 17 minutes. Remove the bay leaves and fluff with a fork. Taste and adjust for seasoning. (You can also add a couple of tablespoons of fresh chopped parsley for added flavor.) Notes: This is a no-fail method of cooking rice. I have always said that learning this method alone was worth the cost of culinary school! The basic formula remains the same, 1 cup of rice to 1 1/2 cups of liquid, and always, 17 minutes exactly. ? 1998 Lifetime Entertainment Services. All rights reserved. MC formatted using MC buster by Barb at PK Recipe by: Virginia Willis

Verified by stevemur

Fluffy and delicious! photo by nancom nancom

Excellent rice pilaf recipe. I substituted the bay leaves with 3 lemon leaves, used chicken broth and added a tablespoon of double concentrate tomato paste to give it color and flavor. photo by claudegbeaudoin claudegbeaudoin

photo by platinumdiva platinumdiva

Calories Per Serving: 271 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great rice cooking method thank you so much for sharing! I did have to cook a bit longer than directions, but I used a cast iron Dutch oven and my oven could be a bit off. Don't skip out on the bay leaves, they make this dish very aromatic
platinumdiva 6 months ago
Very good side dish went great with triple citrus chicken.
wayne1991 10 months ago
katiecrisler2 1 year ago
This was great and the rice texture was perfect after 17 minutes. Halved recipe using 1 cup rice (Uncle Ben's), 1.5 cups water and 3 chicken bouillon cubes instead of broth. Easy and delicious side dish.
Lynn1775 1 year ago
ronda.anderson 2 years ago
This tasted alright, but I didn't find it to be very flavourful. Maybe it just needs more spices. I don't think I'll be making it again.
unruhmissions 2 years ago
Excellent rice pilaf recipe. I substituted the bay leaves with 3 lemon leaves, used chicken broth and added a tablespoon of double concentrate tomato paste to give it color and flavor.
claudegbeaudoin 3 years ago
Fast, easy, @ tasty recipe. This is my go-to now rather than preservative-filled store bought. Thanks for post!
Cooper1999 3 years ago
This recipe was very good. I used basmati rice instead of long grain. I also added a couple teaspoons of 'Better Than Bouillon' chicken bouillon concentrate and cut back on the salt.
nancom 4 years ago
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