Classic Rice Pilaf

Servings: 4


  • 1 oz Butter
  • 1 oz Olive oil
  • 2 oz Onion, fine dice
  • 1 each Bay leaf
  • 8 oz Long grain white rice
  • 1/2 quart chicken stock
  • Salt to taste


  1. Heat the butter and olive oil in a heavy sauce pot.
  2. Add the onion, bay leaf and sauté until the onion is tender, but not browned.
  3. Add the rice and stir well to coat the rice with the fats. Do not allow the rice to brown.
  4. Pour in the boiling chicken stock.
  5. Cover the pot and simmer for 18-20 minutes, until the liquid is absorbed and the rice is tender. You may also cover the pot and place in a 350°oven for about the same time. Oven baked is the classical way to prepare this dish; it cooks slowly and evenly from all sides.
  6. Transfer the cooked rice to a serving dish and please remove the bay leaf.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.