Rice Pilaf Recipe
Rice pilaf refers to rice that is cooked by the "pilaf method," in which the uncooked rice is first sautéed in butter, after which hot liquid or stock is added, and then the pot is covered and cooked in the oven until all the liquid is absorbed.
Cooking the rice this way gives you a firmer grain and develops additional flavor through the sautéeing. It also helps keep the grains separate and generally results in rice that's less sticky than the regular kind.
When making this rice pilaf recipe, you'll want to make sure to use a saucepan that's safe for the stovetop and the oven — including the lid.
For more info on cooking rice, see: How to Cook Rice
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 cup long-grain white rice
- 1½ cups chicken stock or broth
- 2 Tbsp onion, finely diced
- 2 Tbsp celery, finely diced
- 2 Tbsp butter
- Kosher salt, to taste
- Preheat oven to 350°F.
- Heat a heavy-bottomed saucepan over medium heat, then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil.
- When the butter gets foamy, add the diced onion and celery and sauté until the onion is slightly translucent, about 2-3 minutes.
- Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.
- Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot in the oven.
TIP: Check the seasoning of the cooking liquid and make any necessary adjustments before the pot goes into the oven.
- Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
- Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.