How to Make Rice Pilaf with White Rice

When rice are cooked with the ‘pilaf method’, they remain loose and fluffy. In this recipe, the rice grains do not form clumps and remain separate. This is a popular way of making rice in many parts of world, including some states of the US. It is a simple recipe but before you make the rice pilaf with white rice, you must ensure that the saucepan, including the lid, is safe for stovetop and the oven. If your family loves rice, try making rice pilaf someday.

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 persons
Utensils: Oven, heavy-bottomed saucepan, small saucepan, wooden fork and paper towels.

Ingredients:
White rice: 1 cup
Chicken stock or broth: 1 ½ cup
Onion: 1 tbsp. (finely diced)
Celery: 1 tbsp. (finely diced)
Butter: 2 tbsp.
Kosher salt: as per taste

Instructions

  • 1

    Preheat the oven



    The first step involved in making rice pilaf with white rice is to preheat the oven to 350 degrees F.


  • 2

    Put a saucepan on heat



    Grab a heavy-bottomed saucepan and put it over medium heat before adding the butter. At the same time, you can bring the chicken stock or broth to boil in a small saucepan.



    Add the diced celery and onion when the butter gets foamy. You can now sauté for two or three minutes or until the onion is slightly translucent.


  • 3

    Add the uncooked rice



    While constantly stirring the mixture, you can add the uncooked rice and sauté until the rice is completely coated with the melted butter. This should take about a minute.


  • 4

    Add the broth or stock



    The next step is to add the broth or the stock and boil the mixture again. Once boiled, cover the pot and put it in the oven.



    You can make any necessary adjustments or check the seasoning of the cooking liquid at the stage. You cannot do that after putting the pot in the oven.


  • 5

    Cook the rice pilaf and serve



    You can now cook the rice pilaf until all the liquid is absorbed. This should take approximately 18 minutes. If you take the pot out of the oven after 18 minutes and it is still moist, re-cover and place it in the oven for another couple of minutes.



    Using a wooden fork, you can gently fluff the rice after removing the pot from the oven. Now you can replace the lid and wrap the top of the pot with a paper towel. Allow the rice pilaf to stand for about 10 minutes before serving.


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