Classic Rice Pilaf

Classic Rice Pilaf

Chef John

"Cooking a perfect batch of white rice without a rice cooker can be a challenge. That's why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!"
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Ingredients

1 h 5 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

Read all reviews 253
  1. 329 Ratings

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Most helpful positive review

YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8x8 baking dish. This came out PERFECT! I didn't have the saffron, so I omitted that. I can't believe the flavor that came o...

Most helpful critical review

You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop meth...

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YUM!!!! I halved the recipe (except fot the onion) and baked it in an 8x8 baking dish. This came out PERFECT! I didn't have the saffron, so I omitted that. I can't believe the flavor that came o...

You know, I was making such a small amount of this recipe for Hubs and me that I immediately decided the oven method wasn’t practical for me and decided to just use the traditional stovetop meth...

I loved loved the texture of this rice. It was so easy to make too. I sprayed the pan with some PAM and none of it stuck. When I saw the amount of salt and the cayenne, I was a little worried. I...

I followed the recipe exactly (except omitted the saffron) and had no problems whatsoever. No more Rice-A-Roni for us! I am eager to experiment with other flavor profiles. I find it very annoyin...

I am giving it 5 stars even though I made a couple changes and will make more changes the next time I prepare this. I am giving it 5 stars because I LOVE the technique and the flavor is amazin...

This was really easy to make and it came out great. I normally shy away from cooking rice because it always comes out either sticky or undercooked. This recipe was fantastic. I used a whole s...

Hands down the go to side for a dinner group when you need rice and don't want to have to cook as guests arrive. Made recipe and a half (3 cups rice) as directed sofetning the onions in the pan...

This is really tasty. I skipped the saffron and omitted the salt. Otherwise, I followed this recipe exactly. Next time I may cut back on the cayenne just a smidge. It took everything I had not t...

Yay! Finally, my rice turned out!! I'm always going to prepare it this way. I used brown rice and it takes a bit longer than 35 minutes -- I cooked mine for 45 minutes and it was still a little ...

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