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Make-Ahead Rice Pilaf

By America's Test Kitchen

Published on August 22, 2007

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Serves 10 to 12

Make-Ahead Rice Pilaf

Ingredients

4 tablespoons unsalted butter (½ stick)1 medium onion, mincedSalt 3 cups basmati rice 4 ½ cups water 1 bay leaf Ground black pepper

Before You Begin

We noted the best flavor and texture with basmati rice; however, long-grain rice can be substituted. The recipe can be cut in half and cooked in a large saucepan to serve 4 to 6 people—the cooking time will remain the same.

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the onion and salt, and cook until softened, 5 to 7 minutes. Stir in the rice and cook, stirring occasionally, until the rice is fragrant and the edges begin to turn translucent, about 3 minutes.
  2. Stir in the water and bay leaf and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until all the water is absorbed, about 15 minutes.
  3. Remove the pot from the heat, drape a clean kitchen towel underneath the lid, and let stand, covered, for 10 minutes.
  4. To Store: With a fork, gently flake the rice into a large, microwave-safe bowl. Cover the bowl tightly with plastic wrap and refrigerate for up to 2 days.
  5. To Reheat: Cover the bowl tightly with plastic wrap and microwave on high power until the rice is hot, 12 to 14 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
  6. To Serve Right AwayLet the rice stand off the heat as described in step 3, then fluff the rice with a fork and season with salt and pepper to taste.
Make-Ahead Rice Pilaf

Make-Ahead Rice Pilaf

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Yield

Serves 10 to 12

Ingredients

Ingredients

Ingredients

Before You Begin

We noted the best flavor and texture with basmati rice; however, long-grain rice can be substituted. The recipe can be cut in half and cooked in a large saucepan to serve 4 to 6 people—the cooking time will remain the same.

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the onion and salt, and cook until softened, 5 to 7 minutes. Stir in the rice and cook, stirring occasionally, until the rice is fragrant and the edges begin to turn translucent, about 3 minutes.
  2. Stir in the water and bay leaf and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook until all the water is absorbed, about 15 minutes.
  3. Remove the pot from the heat, drape a clean kitchen towel underneath the lid, and let stand, covered, for 10 minutes.
  4. To Store: With a fork, gently flake the rice into a large, microwave-safe bowl. Cover the bowl tightly with plastic wrap and refrigerate for up to 2 days.
  5. To Reheat: Cover the bowl tightly with plastic wrap and microwave on high power until the rice is hot, 12 to 14 minutes. Fluff the rice with a fork and season with salt and pepper to taste.
  6. To Serve Right AwayLet the rice stand off the heat as described in step 3, then fluff the rice with a fork and season with salt and pepper to taste.

Key Equipment

Equipment

Dutch Ovens

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