- 1 cup long-grain white rice
- 1½ cups chicken stock or broth
- 2 tablesppons onion, finely diced
- 2 tablespoons celery, finely diced
- 2 tablespoons butter
- Kosher salt, to taste
- Preheat oven to 350º F.
- Heat a heavy-bottomed saucepan over medium heat then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil. It’s a good idea to check the seasoning of the cooking liquid and make any necessary adjustments before it gets too hot to taste.
- When the butter gets foamy, add the diced onion and celery, and sauté until the onion is slightly translucent, about 2 to 3 minutes.
- Add the uncooked rice, and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.
- Add the hot stock or broth, bring the pot back to a boil, cover, and place the entire pot in the oven.
- Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. 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.
- Remove the pot from the oven, and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid, and let the rice pilaf stand for 10 minutes.
- When making this rice pilaf recipe, you’ll want to make sure to use a saucepan that’s safe for the stovetop and the oven—including the lid. A pot made of oven- and stovetop-safe glass, which lets you see how much liquid is still in it without taking off the lid and releasing all the steam, works well.
- This basic pilaf recipe features minced onion and celery, but it could also include slivered almonds, peas, dried currants, and so on. Sauté the slivered almonds along with the rice, but if adding peas or dried currants, add those at the same time as the liquid. Frozen peas would work well.