Try this baked rice pilaf for a perfect batch of white rice made without a rice cooker. Once you see how incredibly delicious and foolproof this method is, you'll never cook rice on the stovetop again.
Ingredients
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- medium onion: 0.5 piece (chopped)
- long-grain white rice: 2 cups
- chicken stock: 3 cups
- ½ teaspoons salt: 1 piece
- cayenne pepper: 0.25 tsp
- pinch saffron: 1 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
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Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
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Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
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Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
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Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.
