There once was a restaurant chain called L&N Seafood Grille. This is their rice pilaf recipe, almost exactly. Their recipe called for 1 gallon of uncooked rice. You can see that I have cut it down a little. Obviously, this recipe can be much more than quadrupled, easily.
- Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
- Add onions and saute until clear.
- Add chicken base, white pepper and bay leaf.
- Saute for about 1 minute.
- Add rice and saute for about 1 minute more.
- Add water and boulion cubes. (The restaurant used chicken broth).
- I use the Justin Wilson method, described below, for finishing rice.
- Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
- Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
- After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
- Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.
It doesn't get much easier than this!! Thanks.
An easy pilaf to throw together for a tasty side dish... This recipe made plenty of rice for the two of us plus leftovers. I did go a little easy on the white pepper since mine seems to be pretty potent! I did not use the chicken base and only added 1 boullion cube and it seemed a little salty to me... but my BF thought it was good. Next time, I think I will saute my rice a little longer before adding the liquid and use Better Than Boullion for the base and leave out the cubes all together... I served this with Artichoke and Chicken Bake and some steamed broccoli with butter and lemon juice. YUM! Thanks for posting!!!
This rice is absolutely delicious, as well as quick and easy to prepare. It makes a wonderful side dish that compliments either chicken or pork chops