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    You are in: Home / Recipes / Rice Pilaf Recipe
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    Rice Pilaf

    Rice Pilaf. Photo by michelles3boys

    1/2 Photos of Rice Pilaf

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    ladyfingers's Note:

    This is a simple rice/noodle dish, but very tasty and easy. The recipe calls for 1/2 cup butter, but I usually use half of that. I have made this so often that I just eyeball the amount of butter and noodles used. Noodles will soften up better if they are added to the rice mixture while there is still some liquid there. I usually start browning the noodles about 5-10 minutes after starting the rice to boil. The noodles will absorb what liquid remains, especially after sitting ten minutes or so.

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    Units: US | Metric


    1. 1
      Combine water, rice and bouillon cubes in pot; bring to a boil.
    2. 2
      Put on low heat, cover and simmer.
    3. 3
      When the water is almost all absorbed into the rice, then in a different pan, melt the butter and add the broken up noodles.
    4. 4
      Brown the noodles, stirring constantly under medium heat, until lightly browned.
    5. 5
      Add to the rice mixture, remove from heat, and let sit (covered) for 10 minutes.

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    Ratings & Reviews:

    • on August 19, 2011


      We average out to 4 1/2 stars for this yummy dish. In an effort to reduce fat, I took Michelles3boys advice, and reduced the butter but used less than 1/4 Cup. As she stated, it is still buttery and delicious. I will definitely make this again, it makes a nice change from the usual side dish. Thx a bunch!

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    • on April 15, 2010


      This is a quick and easy way to make rice pilaf. I used angel hair pasta broken up into approximately 1 inch pieces and, as CarrolJ stated, they still had a nice bite to them, instead of getting mushy. I used only half the amount of butter called for, and the rice was still very buttery tasting. I will reduce the amount even more the next time I make this. Thanks ladyfingers, for sharing your recipe. Made for Pick A Chef, Spring 2010.

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    • on September 16, 2009


      This was a very pleasant surprise. I make Rice Pilaf fairly often but have never made it like this before. It was really good! Not only were there much more noodles than I usually use but they remained nice and firm and not mushy making them this way. We really enjoyed it as the primary side dish tonight. I will definitely make this dish again! Made for PAC Fall 2009.

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    Nutritional Facts for Rice Pilaf

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.7
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 14.7 g
    Cholesterol 65.2 mg
    Sodium 684.0 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 0.5 g
    Sugars 0.4 g
    Protein 2.8 g

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