Name: Baked Rice Pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: about 6 servings
Ingredients: 2 tbsp butter; 2 tbsp olive oil; 1/2 yellow onion, finely diced; 2 cups white long grain rice; Pinch of saffron, optional; 3 cups good quality chicken stock or broth (or water if you must); 1 1/2 tsp salt, or to taste; Pinch of cayenne

Pre-flight checklist

Before you start

Preheat the oven to 350°F
Get out a 9 x 13-inch baking dish and heavy-duty foil

Flight plan

Method

Melt the butter with the oil in a saucepan over medium heat and cook the onion 7 to 8 minutes, until soft and lightly browned.
Put the rice in the baking dish, add the onion with all of its fat, and stir until every grain is coated.
Bring the stock, salt, cayenne and saffron to a boil, then simmer for 5 minutes.
Pour the hot stock over the rice, stir and spread it level.
Wrap very tightly in foil and bake for 35 minutes.
Let it rest 10 more minutes, still covered, then fluff!

Notes & tips

Chef John recommends a good-quality rice, because cheap rice has broken grains that cook unevenly.

Baked Rice Pilaf

Before you start

Method

Notes & tips

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