Friday, June 28, 2013

Classic Rice Pilaf

I have finally found a way to cook the most perfect rice ever!  I'm not sure why I have always had such a hard time cooking rice. Seems so simple... but mine always comes out too sticky or too dry or too bland.  I even bought a rice cooker and still managed to burn it.  Oh well,  I'm happy to have found this cooking method.  This recipe come straight from Chef John at   

Here's what you will need.

First saute the chopped onion in butter and olive oil until lightly brown, about 7-8 minutes.

Mix the onion with the rice in a 9x13 baking dish.

 Pour the chicken broth, salt, over the rice mixture.

Cover tightly with aluminum foil and bake in 350 degree oven for 35 minutes. 

Remove from oven and let rest for 10 minutes.  Fluff with a fork.  The original recipe calls for saffron and cayenne pepper.  I left both of those out and it was still great!


Printable Recipe

Classic Rice Pilaf


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

  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.