Great way to cook basic rice pilaf. Perfect ratio between the rice and liquid. I used Asian short grain rice (Japanese brand) because that's what I always have on hand. I usually cook my rice (not pilaf or seasoned in any way) in a rice cooker and pilaf on stove top (which can be tricky sometimes even when using long grain). I tried this oven method using my Asian rice and followed the recipe. Surprisingly they came out excellent! I omitted the saffron, just a very tiny pinch of cayenne and kosher salt, and tiny bit of freshly ground black pepper. Because DH and I are vegetarian, I used all water and about 1/8 tsp of vegetable bouillon (Better Than Bouillon in a glass jar). Will definitely make again!
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Great way to cook basic rice pilaf. Perfect ratio between the rice and liquid. I used Asian...
