1/5 Photos of A Simple Rice Pilaf
ATM 67's Note:
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.
My Private Note
Units: US | Metric
- 1Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
- 2Add onions and saute until clear.
- 3Add chicken base, white pepper and bay leaf.
- 4Saute for about 1 minute.
- 5Add rice and saute for about 1 minute more.
- 6Add water and boulion cubes. (The restaurant used chicken broth).
- 7I use the Justin Wilson method, described below, for finishing rice.
- 8Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
- 9Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
- 10After 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.
- 11Remove 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.
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Nutritional Facts for A Simple Rice Pilaf
Serving Size: 1 (410 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 487.8
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 7.6 g
- Cholesterol 31.0 mg
- Sodium 848.2 mg
- Total Carbohydrate 83.8 g
- Dietary Fiber 2.2 g
- Sugars 3.0 g
- Protein 7.7 g