Rice Pilaf

JWU College of Culinary Arts

20 servings

Recipe ID

US standard
Clarified butter
1 ounce
Yellow onions, peeled, diced brunoise
9 ounces
Rice, long grain, brown
3 cups
White chicken stock, heated to a boil
1 quart
Salt, kosher
To taste
White pepper ground
To taste
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 350°F.
  3. Place the butter in a sauce pan and heat to medium.
  4. Add the onions, and sweat until translucent (see chef's note).
  5. Add the rice, and stir to coat all of the grains with butter. Season with salt and pepper.
  6. Add the chicken stock and heat the liquid to a boil and reduce to a low simmer. Stir once and taste liquid for seasonings, adjust if necessary.
  7. Remove off the heat, cover the pot with a tight lid or foil, and place in the oven. Steam for about 20 minutes, or until all of the stock is absorbed and the rice is tender.
  8. When done, mix with a fork to fluff. Serve immediately, or hold at 135°F or higher.