Try this Classic Rice Pilaf recipe, or contribute your own.
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
glorystahley 9m agoI absolutely love this recipe. I use it every time I make rice now. I've added carrots, celery and also mushrooms to it before baking with a little extra water and it always turns out perfect
platinumdiva 2y agoGreat 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
wayne1991 3y agoVery good side dish went great with triple citrus chicken.
katiecrisler2 3y ago
Lynn1775 4y agoThis 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.
ronda.anderson 4y ago
unruhmissions 4y agoThis 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.
claudegbeaudoin 5y agoExcellent 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.
Cooper1999 5y agoFast, easy, @ tasty recipe. This is my go-to now rather than preservative-filled store bought. Thanks for post!
nancom 7y agoThis 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.