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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 11-16 of 16

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  • on July 28, 2006

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    This recipe is wonderful, so easy, and a one pan-er...which I love!

    The family really loves this rice and will usually leave close to none for left-overs.

    A must try!

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  • on July 13, 2006

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    I am from Puerto Rico, born and raised, where rice is the staple ingredient in thousands of recipes including our national dish (arroz con pollo. This recipe definitely ranks in my top ten, especially with parboiled rice. Of course, I added some Caribbean flare and added in place of the saffron about half a cup of crushed tomatoes, a packet of ?sazon? (available in many brands and a tablespoon of crushed garlic; definitely an interesting approach?using a moist towel, but works well. Bravo!

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  • on July 06, 2006

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    I made this dish the other and it went over Big! I didn't have pistachios, so I used sliced almonds instead. They gave it a nice crunch and I don't think anybody noticed the difference. The recipe was very easy to follow and the ingredients are pantry staples.

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  • on October 10, 2005

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    This was the best rice pilaf I have ever made or eaten. It was so easy to make and the flavor was fantastic. The only thing I did differently was use 1/2 c. diced carrot instead of red bell pepper (because I didn't have a red bell pepper in my fridge at the time. I will DEFINITELY make this again and again and again...

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  • on July 29, 2004

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    What a great recipe! I have never had good luck cooking rice, except in a steamer. Best pilaf recipe I have ever tried, will keep this one.

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  • on July 27, 2004

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    Superb all around. Good and healthy eating. Omited some items but it still presents a good taste.

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