White Rice Pilaf

(from desert.rose32’s recipe box)

Source: Well Done Cooking Classes

Categories: sides


  • 1/2 cup long grain white rice
  • 3 Tbsp unsalted butter
  • 3/4 cup hot chicken stock
  • 1/2 tsp salt


  1. Place the rice in a bowl and cover it with about 4" of warm water. Stir the rice for a few seconds, then drain it. Repeat this process several times, then cover with hot water and set aside for ~30 minutes. Drain the rice well and let stand 10 minutes before cooking.

  2. Heat butter in a heavy saucepan set over medium heat.

  3. Add the rice and stire with a wooden spoon ~2 minutes until rice is coated with butter. Pour in the chicken stock and season with salt.

  4. Bring to a boil, then lower the heat, cover the saucepan, and cook gently for ~15 minutes or until the rice has absorbed the liquid.

  5. Remove the saucepan from the heat and let pilaf stand, covered for 5 minutes, then stir the rice and serve.

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