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Pilaf rice is the perfect side dish to substitute risotto at a dinner party, suitable for gluten-free and vegetarian diets.
It works like magic. If you use this proportion of rice to stock, at the correct oven temperature and timing, you will get it perfect every time.
- 1 1/2 cup – 300 gr of rice for risotto,
- 2 cup – 500
ltof stock and
- 1 onion
- 1/3 cup – 70 gr of butter,
- oven temperature at 220 C, cooking for 20 minutes.
It will not be as creamy as the risotto but will have a nice nutty flavour and chunky taste.
- Stir fry the onion and the rice as you would do for a risotto.
- Then place it into a covered Pyrex or ceramic dish with the stock, and cook it in a hot oven at 220C for 20 minutes.
This post is sponsored by Riso Gallo
The key to its success is to use a quality rice, and with ‘Riso Gallo’ you cannot go wrong. (affiliate link)
They are one of the oldest Italian rice producers and the largest producer in Europe.
They have been operating since 1856, and their rice is available in most European supermarkets.
For homemade stock see recipe: Homemade Stocks
Baked Rice Pilaf
- 1 1/2 cup Carnaroli rice Riso Gallo
- 2 cup homemade chicken stock
- 1/3 cup butter
- 1 onion diced
- 1/3 cup freshly grated Parmesan
- Stir fry the onion with the butter at very low heat, the onion should not burn.
- Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
- Place it into a covered Pyrex or ceramic dish and add stock
- Cook it covered in a hot oven at 430 F – 220 C for 20 minutes.
- When ready add the Parmesan, the rest of the butter and stir
Tips to make the best-baked rice
- Use only the best quality Carnaroli rice, I recommend Riso Gallo the older Italian rice producers
- Toast the rice in butter until it becomes slightly brownish
- Use the exact quantities of rice vs stock, oven’s time and temperature, it will be perfect each time