Recipe by Elaine Mical
"This basic pilaf is quick and easy to make."
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uncooked white rice
This was delicious! My oven was full, so I just cooked it on the stove, by covering and simmering for 20-25 mins. I will make this again!
This was pretty good. Nice and mild flavored great with a Strong dish.
This was one of the easiest and best recipes I've tried. It came out with a nice, slightly caramelized flavor and wasn't sticky. A definite time saver when you don't want a complicated pilaf.
This recipe looks identical to a Craig Claiborne recipe my family has relied on for years. It reliably makes a moist and flavorful pilaf. You can brown some chicken tenders and lay them on top halfway thru baking for a nice combo meal.
Great basic recipe to modify to your tastes! I paired mine with baked chicken. Instead of using 2 cups of broth only, I used the drippings/marinade from the baked chicken and added broth to equal the two cups of liquid needed. I also added a small can of mushrooms. I omitted the onion and salt due to the presence of both in the marinade. I did brown the rice in the butter.
This rice is easy to make and super delicious! I have made both as written, and also with a few changes. When frying the onion I also add 2 cloves of garlic and chopped up carrot (or sometimes with a frozen veggie mix - carrot, beans, peas and corn). I then spray the pan with cooking spray. When I transfer the rice to the dish I add another approx. 1/8 cup of chicken broth. I then stir rice about every 10 mins to prevent it from sticking to the bottom of the dish or from getting to crunchy on top. When cooking I also add about another 1/8 cup of broth. I have cooked the rice at 350 as well (due to having something else in the oven) and cooked it for an extra 10 minutes - I did not have to add the extra broth during cooking this way. This rice is fantastic - my husband requests it at least once a week, enjoy!
My husband told me twice how good this rice is. I added a little bit of minced garlic after the onion was done. Instead of baking it, I added the broth then brought it to a boil over medium heat. Then I turned it down to simmer and covered it. It took 15 minutes for the rice to absorb the broth. Definitely will make again!
Quick and easy, especially if you use a rice cooker. Simply sautee the onions in butter, add the rice and continue sauteeing until lightly browned. Transfer the rice to the rice cooker and add broth. Cook as usual in the rice cooker. So simple!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 162
** Calories from Fat: 37
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