Starches: Oven-Baked Rice Pilaf Technique

Notes

The oven-baked rice pilaf technique works due to the controlled, gentle heat of the oven, which allows the rice to absorb the broth evenly without burning. This method minimizes the risk of scorching, a common issue with stovetop cooking. To troubleshoot, ensure your skillet is oven-safe and that the lid or foil fits snugly to trap steam. A common mistake is using too much or too little liquid; always measure carefully. For safety, use oven mitts when handling the hot skillet. To make ahead, prepare the pilaf and let it cool before refrigerating for up to 3 days. Reheat gently with a splash of broth to maintain moisture.

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, melt 3 tablespoons of butter over medium heat.
3. 3 Add 1 finely chopped onion and cook until translucent, about 3 minutes.
4. 4 Stir in 2 cups of long-grain rice and cook, stirring frequently, until rice is lightly toasted, about 2 minutes.
5. 5 Add 3 cups of chicken or vegetable broth, bringing it to a simmer on the stovetop.
6. 6 Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, and any desired herbs or spices.
7. 7 Cover the skillet with a tight-fitting lid or aluminum foil.
8. 8 Transfer the skillet to the preheated oven and bake for 25 minutes.
9. 9 Remove from oven and let stand, covered, for 10 minutes.
10. 10 Fluff the rice gently with a fork before serving.