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Rice Pilaf Recipe

Rice Pilaf

Recipe courtesy Alton Brown

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on August 07, 2012

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    I made this at the Firehall, it was a huge hit. I followed the recipe exactly and it worked amazingly. The best rice i've ever cooked. I didn't have the peas, but it was still delicious. The orange zest makes it.

    If you follow the instructions, it will make the best rice you've ever had, seriously.

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  • on October 04, 2011

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    It didn't work. I followed the directions. I brought it to boil, used the damp cloth, and put it in the oven for 15 minutes. Then I removed it and let it sit for 20 minutes. When I opened it, the rice was very crunchy and swimming in broth. I had to cook it on the stove for another 10 minutes before it was edible (and almost burnt it to the pan, but that was my fault. Maybe it's the altitude? I'm around 5000 ft. Also, the flavor of the bell peppers didn't quite meld.

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  • on December 02, 2010

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    Never a fan of those salty, nasty rice pilafs I encountered in life, I never considered making one before. This is super and beautiful. I used homemade veggie broth instead of chicken, left out the salt and added herbs. The way the rice was cooked was great also. What a wonderful pilaf!

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  • on August 23, 2010

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    I moved to La. and they do rice big here. I have never been a big fan, until this recipe. It has always been a texture thing for me. The gummy thing. This was so amazing light fluffy wonderful flavor. I will never use my rice cooker again. I used my mother in laws dutch oven and can't wait to do this again and again. I will now make my spanish rice, stir fried rice with this concept. Thank you so much.

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  • on May 05, 2009

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    I used jasmine rice, leaving out the bell peppers due to a food allergy in the familiy, and substituting tart dried cherries for the raisins. I also used a very rich stock. The consistency of the rice was absolutely perfect, and it was packed with flavor. The peas and nuts added a pleasant texture as well as flavor.

    Easy to make, great results. I expected to have leftovers but was left with an empty serving bowl, as everyone came back for seconds (and thirds. I'll certainly be making it again.

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  • on May 28, 2008

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    I found this particular method of rice cooking (and the TV episode quite informative. I altered the recipe right away- I personally needed a spanish rice, not a sweet rice when I made it but the recipe (with a few ingredients switch and method worked beautifully. I let the rice rest for a full 20 minutes after bringing the pan out from the oven and as soon as I opened the lid I saw perfect success. It was by far the best rice I have ever made, as far as texture, mouth feel and reusability. This rice pilaf is amazing! Alton- you are so smart :

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  • on March 06, 2008

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    This is the only AB recipe I have made that didn't turn out. Not a winner.

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  • on February 25, 2008

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    Although I changed up the ingredient list, this cooking method produced the lightest, fluffiest, most delicious rice I've ever made. Perfect results and SO darn easy - I love it! I'll never make rice any other way.

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  • on April 24, 2007

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    Followed the recipe exactly and it looked great but had no flavor?

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  • on February 25, 2007

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    I think this could use a lot less saffron and no pea's. It would have been perfect with curry.

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