Description
Cooking a perfect batch of white rice without a rice cooker can be a challenge. That’s why we are going for forget about cooking rice on the stove and show you the incredibly delicious and absolutely foolproof world of pilaf!
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 cups long-grain white rice
- 3 cups chicken stock
- 1 ½ teaspoons salt
- 1 pinch saffron (Optional)
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Combine rice and onion mixture in a 9×13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
- Combine chicken stock
- salt
- saffron
- and cayenne pepper in a saucepan. Bring to a boil
- reduce heat to low
- and simmer for 5 minutes.
- 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 aluminum foil.
- 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.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6