Rice Pilaf

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.


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    Best rice I've ever made; I will try other recipies using this cooking method.
    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.
    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.
    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!
    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.
    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.
     

     
    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 :)
    This is the only AB recipe I have made that didn't turn out. Not a winner.
    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.
    Followed the recipe exactly and it looked great but had no flavor?
    I think this could use a lot less saffron and no pea's. It would have been perfect with curry.
    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!
    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!
    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.
    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...
    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.
    Superb all around. Good and healthy eating. Omited some items but it still presents a good taste.
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