Rice Pilaf

February 1, 2012 | How To's Recipes Sides & Sauces

A simple, yet tasty, side to add to your family or guests’ dinner plates is rice pilaf.  I learned this recipe in culinary school and I absolutely love it.  It is extremely easy to make and very affordable.

Yields 4 Servings

Preheat your oven to 350°F.

1/2 Cup Long Grain White Rice
1/2 Onion, 1/4″ Dice
1 ¼ Cup Chicken Stock
4 Tbsp Clarified Butter
1 Bay Leaf
Kosher Salt, To Taste
Black Pepper (Ground), To Taste

In a medium to large saucepan (that is oven-safe), melt the clarified butter on medium to medium-high heat.  Add in the diced onions and sweat them until they turn translucent, making sure not to brown them.  Meanwhile, in a separate small saucepan, heat the chicken stock to a simmer.  In the onion saucepan, add in the rice and stir it until the butter coats the rice evenly.  Add in your hot chicken stock, stir and bring to a simmer.  Season with salt and pepper, and add in the bay leaf.  When the mixture is at a simmer, cover the saucepan with foil or parchment paper, then the lid, and put it in the oven.  Bake for 30 minutes.

When you take it out, take off the lid and the foil/parchment paper (be careful as you remove the cover, there will be a lot of steam!) and fluff the rice with a fork.  If you need to keep the rice hot for serving, you can just put the cover and lid back on until you are ready.

Tip: You can use water, beef stock or any other kind of stock with the rice to customize it how ever you like. I had to use chicken broth one time to make it as I was out of chicken stock, and it turned out just fine (I just had to use a little less salt).

6 responses to “Rice Pilaf”

  1. Being with Lebanese background and making rice pilaf for years I say ” great recipe”! Another suggestion for some…. prior to mixing in the rice with the butter, saute lightly some pinoii nuts ( hope I spelled it correctly) and also some broken small pieces of vermicelli, then mix in the rice, hot broth, bring to a boil, reduce to simmer, cover with lid and cook on top of stove. Never mix rice during the cooking.

    The baking sounds interesting. I will try it.

    The website is Awesome! Great job Devon…

    • Saucy Dev says:

      Thank you for the compliment and the great suggestion! It is also a very good (and crucial) tip you have mentioned, which I forgot to put in, “Never mix rice during the cooking.” For baking it, that is a wonderful little trick I picked up in culinary school; it promotes even cooking and reduces scorching (after scorching it on the stove one time, I tried baking and it has given me perfect rice every time!).

  2. Shelly says:

    I have been looking for an amazing rice pilaf recipe! This will be perfect & I like the idea of baking it & using pine nuts. I am loving the information I am finding on your website Devy! Keep the tips coming! By the way do you have a good hollindaise recipe? I make an awesome cor don blue & I always spoil it my using the packet sauce.

    • Saucy Dev says:

      Thanks, Shelly! I do have a good hollandaise recipe! I will post it on the website and send you a link for it.

  3. […] of mushroom and various chicken soups.  I prefer it as a sauce to accompany sautéed chicken and rice pilaf (I even take as far as to add it on top of my rice pilaf, I love it that […]

  4. Jerra Lynne Beckhart says:

    Devon, Great job on your website!!!! Am sooo impressed! We’ll all have to be lining up for you to give us your autograph!!! Am up in Tahoe and am looking through these great recipes. I’ve always used brown and wild rice together after sauteeing onions and some vermicelli and have used consomme as my stock. Interesting withso many variations. Gotta try yours!!!

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