Classic Rice Pilaf

    1 hour 5 minutes

    A tasty and foolproof alternative to your standard rice side dish is rice pilaf! Baked in the oven, it comes out fluffy and tender every time.

    9 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 cups long-grain white rice
    • 3 cups chicken stock
    • 1 1/2 teaspoons salt
    • 1 pinch (optional) saffron
    • 1/4 teaspoon cayenne pepper

    Preparation:10min  ›  Cook:45min  ›  Extra time:10min  ›  Ready in:1hour5min 

    1. Preheat oven to 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 23X33-cm 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 aluminium 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.

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    Reviews in English (357)


    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 out of just those few ingredients...sooo good! I will def be making this delicious rice again! Thanks for sharing.  -  07 Aug 2012  (Review from Allrecipes USA and Canada)


    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 method instead. But I must say, after reading through the recipe thoroughly I wasn’t impressed, and wondered, truly, what the real advantage was of preparing the rice this way rather than the stovetop method regardless of the number of servings. This recipe’s method requires more steps and more pans. The stovetop method is a “one stop shop.” Also, I’m not sure I like the ratio of rice to liquid either - in my mind, it should always be one part rice to (at least) two parts cooking liquid, be it water or stock. I like the addition of saffron and onion, but neither is anything special. And the cayenne isn’t necessary at all. Frankly, the bottom line is that this is a basic, simple rice with an unnecessarily complicated way of cooking it. In addition to simply cooking it on the stove top I made it a little more colorful and festive by adding a medley of colorful finely chopped bell peppers, fresh minced garlic and a good handful of frozen peas. Prepared as directed, this requires unnecessary steps that don’t benefit the final result.  -  15 May 2013  (Review from Allrecipes USA and Canada)


    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. It was a tad too salty for me and there was a kickback from the cayenne. I made it a second time and cut the salt back to 1 tsp. and the cayenne by half. That time I got the cayenne amount right, but still working on the salt amount. I will have to keep working on the right salt amount. Though, thanks Chef John for teaching me a new method to cook rice.  -  11 Aug 2012  (Review from Allrecipes USA and Canada)