1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Rice Pilaf Recipe

User Rating 5 Star Rating (2 Reviews)


rice pilaf

Rice pilaf with grilled chicken

Lauri Patterson / Getty Images

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


  1. Preheat oven to 350°F.

  2. 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.

  3. When the butter gets foamy, add the diced onion and celery and sauté until the onion is slightly translucent, about 2-3 minutes.

  4. Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.

  5. 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.

  6. 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.

  7. 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.
Makes 4 portions of rice pilaf (about 6 oz. each).
User Reviews

Reviews for this section have been closed.

 5 out of 5
Re: Rice Pilaf, Member Grace_Elizabeth

This is all excellent information and it is explained clearly. Good job!

12 out of 12 people found this helpful.

See all 2 reviews

  1. About.com
  2. Food
  3. Culinary Arts
  4. Vegetables & Starches
  5. Rice & Grains
  6. Rice Pilaf Recipe

©2014 About.com. All rights reserved.