Easy Rice Pilaf
Forget Rice-A-Roni, make homemade rice pilaf with this easy recipe.
Servings 6
Calories 343kcal
Ingredients
- 3 tablespoons butter
- 1 cup chopped leeks or onions
- 2 tablespoons chopped carrots
- 2 cups uncooked rice
- 4 cups chicken or vegetable stock
Instructions
- Preheat the oven to 350°F.
- Heat the butter in an ovenproof pot over medium heat.
- When the butter has melted, add the leeks and carrots, and sauté until the leeks have become tender.
- Add the rice, and cook until the rice becomes shiny. Then add the stock.
- Place a paper tent over the rice, place the lid on the pot, and bake for about 12 minutes.
- Remove the rice from oven and allow it to rest for another 12 minutes.
- Then remove the lid and paper tent, stir, and serve.
Video
Recipe Tips
Pro Cooking Tips for Perfect Rice Pilaf
- The Rinse is Non-Negotiable: Don't skip rinsing the rice. This removes the surface starch that would otherwise make your pilaf gummy instead of fluffy. Rinse until the water runs almost clear.
- Watch Your Heat: When sautéing the rice in butter, maintain medium heat. Too hot, and the butter will burn; too low, and the rice won't get that crucial toasting that helps keep the grains separate.
- The Parchment Paper Trick: The parchment paper lid (called a cartouche in professional kitchens) creates a microenvironment of perfect steam distribution. If you don't have parchment, aluminum foil shaped to fit works as a substitute.
Nutrition
Calories: 343kcal | Carbohydrates: 57g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 288mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1255IU | Vitamin C: 2.4mg | Calcium: 32mg | Iron: 1.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!