Grammy's Kitchen · Rice Pilaf · Rice Pilaf
One of 40 rice pilaf recipes we measured
71 cooks on www.errenskitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 151% | 259% |
| fat | 10% | 15% |
| vegetables and beans | 0% | 16% |
| aromatics | 31% | 43% |
| salt | 1% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 150 g | 1 onion (chopped) |
| 3 g | 1 garlic clove (peeled) |
| 185 g | 1 cup converted rice (parboiled)* rice (see recipe notes below) |
| 480 g | 2 cups chicken stock |
| 1 g | 1 bay leaf |
| 1 g | 1 handful of fresh parsley (chopped) |
| salt and pepper (to taste) |
Method: 5 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A perfect side dish for our chicken. I usually use chicken broth when making rice for chicken, but the addition of onions, garlic, and the bay leaf took this to a different level. I will definitely make this again, and may even adopt someone’s suggestion of ad” — a cook, 5.0★
“I made this with jasmine rice and I also used minced garlic, which I just cooked with the onion. My husband and I both loved it. Thank you for this recipe!!” — a cook, 5.0★