How To Cook Rice Pilaf

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.

How to cook rice pilaf. Garnish with green onions and serve with a runny poached egg on top if desired. 2 add the onion bell pepper cumin powder and salt. Combine chicken stock salt saffron and cayenne pepper in a saucepan.

Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. It s like rice that puts on a nice dress and some earrings not much extra work but the payoff is a side dish that feels just a little bit fancy. Step 2 melt butter and olive oil in a large saucepan over medium heat.

Just adjust cooking time if using a different kind of rice or pan size. Just like rice pilaf the grains of rice get coated in fat before absorbing the cooking liquid ensuring plump tender separate grains with no sticky clumps. Cook and stir until onion is lightly browned 7 to 8 minutes.

Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Preheat oven to 350 degrees f 175 degrees c. Today we re making the very simplest rice pilaf.

Combine rice and onion mixture in a 23x33 cm casserole dish placed on a baking sheet. Think of rice pilaf as an upgrade to your everyday rice. Pour in the 1 tablespoon of olive oil and heat over medium high heat.

Stir thoroughly to coat the rice. Melt butter and olive oil in a large saucepan over medium heat.