I love it when I find a new recipe that will become a regular in our house. Such is the case with this dish. Keeping in mind that this blog is a chronicle of my growth in cooking, I am ashamed to say – yet compelled to share – that I used to keep a box of Minute Rice in my pantry up until not too long ago. (Please don’t unsubscribe yourself from my blog!) 🙂
Now that I finally transitioned to using standard white rice, I’ve been on the hunt for recipes that aren’t difficult or time consuming. I also do not like having to guess if the rice is done. Please don’t tell me to invest in a rice cooker. Although this dish requires an hour of baking time, it is quick to prep. Plus, the rice turns out perfect every time!
This rice is not overpowering in flavor. It is a perfect subtle side for just about anything. I even like to eat leftovers as a snack on its own!
Garlic Rice Pilaf
Yield: 6 to 8 servings
2 tablespoons butter
3 – 5 cloves garlic, minced or pressed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
squeeze of lemon juice
Preheat oven to 375˚F.
Melt butter in a large skillet or saucepan over medium-high heat. Sauté the garlic and rice for about 3 to 4 minutes, until golden brown. Stir in 1 cup of the chicken broth, salt and pepper. Bring to a boil.
Once boiling, turn off the heat and pour the mixture into a casserole dish. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for another 30 minutes. Stir in a splash of lemon, cover, and bake a final 15 minutes.
*Recipe may be doubled without increasing the baking time.
Source: Annie’s Eats, originally from What’s Cooking in the Orange Kitchen via Recipezaar
Krystle says
December 13, 2010 at 6:19 AMI have to laugh because I hate cooking rice (I mess it up all the time). This sounds really easy I’m going to give it a try!!
Annie says
December 13, 2010 at 12:15 PMSo glad you love this as much as we do. Definitely one of our very favorite sides. We just had it last week, actually!
jan says
December 14, 2010 at 6:53 PMok, I won’t tell you to invest in a rice cooker, but I can tell you that I love mine! I’m so glad I got it for the whole $7 I paid for it at Target … It makes perfect rice every time … and now I cook rice every week! (hated that sticking to the pan and then the stuff not being cooked, etc!) … will definately try this recipe!
Medifast Coupons says
January 3, 2011 at 8:17 AMThis is a nice subtle flavour in a rice dish..Using standard white rice is the hekthy choice great to see an easy prep with it!
leaf (the indolent cook) says
January 3, 2011 at 8:25 AMI love recipes like this one – simple and delicious at a glance!
a taste of health with balance says
January 3, 2011 at 11:00 AMlove the bowl its in! is that boleslawiec by any chance? (Polish pottery) Looks very similar, they make such beautiful pieces!
Pennies on a Platter says
January 3, 2011 at 11:04 AMThanks! It was a gift from my mother in law. I just looked at the bottom, and yes, it says “hand made in Poland.” 🙂
camille says
January 3, 2011 at 10:37 PMThe solution to cooking perfect rice is a glass lid for the pot you’re using. Way cheaper than a rice cooker. That way, you can see when the rice is getting “eyes” (the little holes) and when the water has stopped bubbling out of them, you’re done – and you don’t have to ruin the steaming by opening the lid!
Karla says
January 6, 2011 at 6:04 PMOther than rice pudding, I haven’t ever really baked rice before. But, this was awesome and simple! The rice was tender and fluffy. It went perfectly with BBQ ribs and roasted root veggies!
Patamomma says
August 16, 2011 at 9:59 PMThanks for this my mom just gave me two bags of white rice tonight, and I’m used to minute rice…lol. Will be trying this.
Gretchen says
September 9, 2011 at 9:37 AMIf you make this to go with the Coconut Chicken with Apricot Sauce, the oven temperatures are different!
This one needs the oven to be preset at 375 degrees, whereas the Coconut Chicken is for 400 degrees.
What would you suggest? Do both at 400 degrees?
Many thanks in advance!
Nikki says
September 9, 2011 at 11:10 AMHi Gretchen,
Since rice is more “picky” than chicken, I would do both at the preferred temperature of the rice instead (375˚F) and cook the chicken a little longer. (Other chicken recipes I’ll bake my chicken at 350˚F for about 50 minutes, if that helps give you an idea. So, I’m thinking at 375˚F for 45 minutes or so. 🙂
Ericka says
December 18, 2012 at 2:53 PMI cooked this with the chicken in a convection oven at 400 and kept the same cooking time. Turned out amazing for both of them. 5 degrees really shouldn’t make a differance and didn’t taste like it did. With the chicken and sauce it’s just a fantastic easy meal!
Mandy says
September 13, 2011 at 10:57 AMDo you think I could use brown rice with similar results? I haven’t found a brown rice recipe that makes it taste anywhere near as yummy as white rice, but this one looks hopeful. Either way I will be making it with white rice this week. Thanks!
Nikki says
September 13, 2011 at 10:59 AMHi Mandy, I do not like brown rice and have never cooked it myself, so I am not sure if this recipe will work. If you try it, come back and let us know! 🙂
bonnie says
September 28, 2011 at 12:35 PMIf I have to make the rice in the afternoon and don’t plan on eating it with a meal until supper time, what do you suggest for re-heating?
Nikki says
September 28, 2011 at 1:09 PMI usually just reheat my rice in the microwave. There is probably a better method, but that’s what we do! 🙂
Bridgett says
January 16, 2012 at 11:12 AMHi! I am wondering if the rice should be cooked or raw when starting the recipe? Thanks!
Nikki says
January 16, 2012 at 6:09 PMHi Bridgett, the rice should be uncooked to begin. It cooks in the oven. 🙂 Let me know how the brown rice turns out! (I have a feeling it might need to cook a little longer…)
Bridgett says
January 16, 2012 at 11:13 AMAlso I am going to try this with brown rice.. I will let ya know how it turns out 🙂
Kiera says
February 16, 2014 at 8:30 PMWord of advice:
dont use brown rice, white rice is 300 times better!
-Kiera
Jennifer says
March 19, 2014 at 12:57 PMI love this… Have made it a few times. I was wondering if you’ve ever tried adding all the liquid at once? Is there a benefit to doing it slowly? Thanks!
Nikki says
March 20, 2014 at 8:56 AMHi Jennifer! I haven’t added it all at once, but it might be fine if you do. I think adding some later helps the rice stay moist, though. 🙂