Rice Pilaf

Name: Rice Pilaf
Total time: 39 min
Yield: 4 servings
Ingredients: 1 piece Yellow onion; 2 clove Garlic; 30 g Butter; 300 g Long-grain white rice; 1 piece Bay leaf; 1 tsp Salt; 1 pinch Ground black pepper; 600 ml Chicken stock; 15 g Butter; 10 g Flat-leaf parsley

39 min · 14 min active · makes ~1.1 l · Easy

Rice pilaf with toasted long-grain rice, caramelized yellow onion, garlic, and fresh flat-leaf parsley finished with butter and bay leaf.

See more →

Rice Pilaf

Rice pilaf with toasted long-grain rice, caramelized yellow onion, garlic, and fresh flat-leaf parsley finished with butter and bay leaf.

See more →

TOTAL TIME

39 min

ACTIVE TIME

14 min

QUANTITY

~1.1 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/10

Ingredients

0/9 gathered · 4 servings

1piece

2clove

45g

300g

1piece

1tsp

1pinch

600ml

10g

#	Quantity	Notes	State
1	1piece	—	—
2	2clove	—	—
3	45g	—	—
4	300g	—	—
5	1piece	—	—
6	1tsp	—	—
7	1pinch	—	—
8	600ml	—	—
9	10g	—	—

Tools

10 items

Serveware

1 item

Procedure

27 steps

1 of 27

Heat the oven to 180 °C.

180°C

⏱ 10 min

2 of 27

Peel the onion, halving and trimming the root as you go.

Yellow onion · 1 piece

⏱ 20s

ResultPeeled yellow onion

3 of 27

Finely chop the peeled onion into small, even dice.

Peeled yellow onion · step 2

⏱ 45s

ResultFinely chopped yellow onionused in step 8

4 of 27

Peel the garlic cloves.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

5 of 27

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 4

⏱ 30s

ResultFinely chopped garlicused in step 10

6 of 27

Add the butter to a heavy ovenproof pot.

Butter · 30 g

⏱ 5s

ResultButter

7 of 27

Set the pot over a medium heat and melt the butter until it foams.

⏱ 1 min

ResultMelted butter

8 of 27

Tip the finely chopped onion into the pot.

Finely chopped yellow onion · step 3

⏱ 5s

ResultMelted butter and finely chopped yellow onion

9 of 27

Stir and cook the onion over a medium heat until soft and translucent but not coloured.

⏱ 5 min

ResultSoftened onion

10 of 27

Add the finely chopped garlic to the pot.

Finely chopped garlic · step 5

⏱ 5s

ResultFinely chopped garlic and softened onion

11 of 27

Stir and cook the garlic with the onion for about a minute until fragrant.

⏱ 1 min

ResultFragrant onion and garlic

12 of 27

Pour the rice into the pot.

Long-grain white rice · 300 g

⏱ 5s

ResultFragrant onion and garlic and long-grain white rice

13 of 27

Stir the rice continuously over the heat for 2 minutes until every grain is coated in butter and the rice smells faintly nutty.

⏱ 2 min

ResultToasted rice

14 of 27

Tuck the bay leaf into the rice.

Bay leaf · 1 piece

⏱ 5s

ResultToasted rice and bay leaf

15 of 27

Add the salt to the pot.

Salt · 1 tsp

⏱ 5s

ResultToasted rice and bay leaf and salt

16 of 27

Add a pinch of ground black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultToasted rice mixture

17 of 27

Pour in the chicken stock and stir once to combine.

Chicken stock · 600 ml

⏱ 10s

ResultToasted rice and chicken stock mixture

18 of 27

Bring the stock to a full boil over a high heat, then take the pot off the hob.

⏱ 3 min

ResultSimmering rice and stock

19 of 27

Seal the pot tightly with a sheet of foil, pressing it right to the rim.

⏱ 10s

20 of 27

Transfer the covered pot to the oven.

⏱ 10s

ResultSimmering rice and stock

21 of 27

Bake undisturbed for 18 minutes until all the stock has been absorbed and the rice is tender.

180°C

⏱ 18 min

ResultBaked pilaf

22 of 27

Lift the pot out of the oven using oven gloves and set it on the hob.

⏱ 10s

ResultBaked pilaf

23 of 27

Carefully peel back the foil, letting the steam escape away from you.

⏱ 10s

24 of 27

Fish out and discard the bay leaf.

⏱ 10s

ResultRested pilaf

25 of 27

Drop the remaining butter onto the hot rice.

Butter · 15 g

⏱ 5s

ResultRested pilaf and butter

26 of 27

Use a fork to fluff the rice with light lifting strokes, working the melting butter through the grains.

⏱ 30s

ResultButtery fluffed pilafused in step 28

27 of 27

Finely chop the parsley leaves and tender stalks.

Flat-leaf parsley · 10 g

⏱ 30s

ResultFinely chopped parsleyused in step 29

Total Time39 min

#	Product	Tool	Action
1	—	180°C	Heat the oven to 180 °C.⏱ 10 min
2	1 piece		Peel the onion, halving and trimming the root as you go.⏱ 20sResultPeeled yellow onion
3	Peeled yellow onionstep 2		Finely chop the peeled onion into small, even dice.⏱ 45sResultFinely chopped yellow onionused in step 8
4	2 clove		Peel the garlic cloves.⏱ 20sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4		Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlicused in step 10
6	30 g		Add the butter to a heavy ovenproof pot.⏱ 5sResultButter
7	—		Set the pot over a medium heat and melt the butter until it foams.⏱ 1 minResultMelted butter
8	Finely chopped yellow onionstep 3		Tip the finely chopped onion into the pot.⏱ 5sResultMelted butter and finely chopped yellow onion
9	—		Stir and cook the onion over a medium heat until soft and translucent but not coloured.⏱ 5 minResultSoftened onion
10	Finely chopped garlicstep 5		Add the finely chopped garlic to the pot.⏱ 5sResultFinely chopped garlic and softened onion
11	—		Stir and cook the garlic with the onion for about a minute until fragrant.⏱ 1 minResultFragrant onion and garlic
12	300 g		Pour the rice into the pot.⏱ 5sResultFragrant onion and garlic and long-grain white rice
13	—		Stir the rice continuously over the heat for 2 minutes until every grain is coated in butter and the rice smells faintly nutty.⏱ 2 minResultToasted rice
14	1 piece		Tuck the bay leaf into the rice.⏱ 5sResultToasted rice and bay leaf
15	1 tsp		Add the salt to the pot.⏱ 5sResultToasted rice and bay leaf and salt
16	1 pinch		Add a pinch of ground black pepper.⏱ 5sResultToasted rice mixture
17	600 ml		Pour in the chicken stock and stir once to combine.⏱ 10sResultToasted rice and chicken stock mixture
18	—		Bring the stock to a full boil over a high heat, then take the pot off the hob.⏱ 3 minResultSimmering rice and stock
19	—		Seal the pot tightly with a sheet of foil, pressing it right to the rim.⏱ 10s
20	—		Transfer the covered pot to the oven.⏱ 10sResultSimmering rice and stock
21	—	180°C	Bake undisturbed for 18 minutes until all the stock has been absorbed and the rice is tender.⏱ 18 minResultBaked pilaf
22	—		Lift the pot out of the oven using oven gloves and set it on the hob.⏱ 10sResultBaked pilaf
23	—		Carefully peel back the foil, letting the steam escape away from you.⏱ 10s
24	—		Fish out and discard the bay leaf.⏱ 10sResultRested pilaf
25	15 g		Drop the remaining butter onto the hot rice.⏱ 5sResultRested pilaf and butter
26	—		Use a fork to fluff the rice with light lifting strokes, working the melting butter through the grains.⏱ 30sResultButtery fluffed pilafused in step 28
27	10 g		Finely chop the parsley leaves and tender stalks.⏱ 30sResultFinely chopped parsleyused in step 29
Total Time			39 min

Serving

Spoon the pilaf into a warm serving bowl.
Scatter the chopped parsley evenly over the top and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	248kcal
	6g
	11g
	6g
	30g
	4g
	1g
	872mg

Ingredients0/9

Tools0/10

Recipe

Rice Pilaf

Rice pilaf with toasted long-grain rice, caramelized yellow onion, garlic, and fresh flat-leaf parsley finished with butter and bay leaf.

What you’ll doYou will soften finely diced onion and garlic in butter, toast the rice until nutty, then pour in stock and bring it to a boil. The pot goes into a preheated oven sealed with foil for 18 minutes of unattended cooking. Once the stock absorbs, you will fluff the rice with a fork, working through melting butter, then finish with fresh parsley.

Serves4

Total39 min

LevelEasy

Ingredients

Yellow onion1 piece
Garlic2 clove
Butter45 g
Long-grain white rice300 g
Bay leaf1 piece
Salt1 tsp
Ground black pepper1 pinch
Chicken stock600 ml
Flat-leaf parsley10 g

Tools

Ovenproof potOvenKitchen foilChef's knifeWooden spoonLarge spoonServing bowlForkOven gloveChopping board

Method

Heat the oven to 180 °C.

180°C10 minOven

Peel the onion, halving and trimming the root as you go.

20sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the peeled onion into small, even dice.

Result · Finely chopped yellow onion · used in step 8

45sChopping board, Chefs knifePeeled yellow onion · step 2

Peel the garlic cloves.

20sChopping board, Chefs knifeGarlic · 2 clove

Finely chop the peeled garlic cloves.

Result · Finely chopped garlic · used in step 10

30sChopping board, Chefs knifePeeled garlic cloves · step 4

Add the butter to a heavy ovenproof pot.

5sOvenproof potButter · 30 g

Set the pot over a medium heat and melt the butter until it foams.

1 minOvenproof pot

Tip the finely chopped onion into the pot.

5sOvenproof potFinely chopped yellow onion · step 3

Stir and cook the onion over a medium heat until soft and translucent but not coloured.

5 minOvenproof pot, Wooden spoon

Add the finely chopped garlic to the pot.

5sOvenproof potFinely chopped garlic · step 5

Stir and cook the garlic with the onion for about a minute until fragrant.

1 minOvenproof pot, Wooden spoon

Pour the rice into the pot.

5sOvenproof potLong-grain white rice · 300 g

Stir the rice continuously over the heat for 2 minutes until every grain is coated in butter and the rice smells faintly nutty.

2 minOvenproof pot, Wooden spoon

Tuck the bay leaf into the rice.

5sOvenproof potBay leaf · 1 piece

Add the salt to the pot.

5sOvenproof potSalt · 1 tsp

Add a pinch of ground black pepper.

5sOvenproof potGround black pepper · 1 pinch

Pour in the chicken stock and stir once to combine.

10sOvenproof potChicken stock · 600 ml

Bring the stock to a full boil over a high heat, then take the pot off the hob.

3 minOvenproof pot

Seal the pot tightly with a sheet of foil, pressing it right to the rim.

10sOvenproof pot, Kitchen foil

Transfer the covered pot to the oven.

10sOvenproof pot, Oven, Oven glove

Bake undisturbed for 18 minutes until all the stock has been absorbed and the rice is tender.

180°C18 minOvenproof pot, Oven

Lift the pot out of the oven using oven gloves and set it on the hob.

10sOvenproof pot, Oven, Oven glove

Carefully peel back the foil, letting the steam escape away from you.

10sOvenproof pot, Kitchen foil

Fish out and discard the bay leaf.

10sOvenproof pot

Drop the remaining butter onto the hot rice.

5sOvenproof potButter · 15 g

Use a fork to fluff the rice with light lifting strokes, working the melting butter through the grains.

Result · Buttery fluffed pilaf · used in step 28

30sOvenproof pot, Fork

Finely chop the parsley leaves and tender stalks.

Result · Finely chopped parsley · used in step 29

30sChopping board, Chefs knifeFlat-leaf parsley · 10 g

Spoon the pilaf into a warm serving bowl.

15sServing bowl, Large spoonButtery fluffed pilaf · step 26

Scatter the chopped parsley evenly over the top and serve immediately.

Result · Rice Pilaf

10sServing bowlFinely chopped parsley · step 27

Printed 6 October 2026