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Our basic cooking-school rice pilaf. Makes a good alternative to plain steamed rice.


  • 1 Tablespoon Olive oil
  • 1 Tablespoon Butter
  • 1.5 ounces onion, small dice
  • 1 bay leaf
  • 1 cup long-grain rice
  • 2 cups chicken stock, simmering
  • salt and pepper , to taste


  • Heat butter and olive oil.
  • Add the onions and bay leaf and saute until onions are transluscent.
  • Add rice and stir to coat it completely with fat. Toast slightly but don't brown.
  • Pour in simmering stock and a pinch of salt.
  • Cover the pot tightly and simmer over a low heat until liquid is absorbed, approximately 18-20 minutes.
  • Remove from heat and allow to sit for an additional 10 minutes.
  • Remove lid, remove bay leaf and fluff rice. Season with salt and pepper and serve.

Categories: Rice  Side Dish  Stove 
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