$20,000 Rice Pilaf

5
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"This rice got it's name from Chef Virginia Willis, in her new cookbook "Bon Appetit Y'all". She calls it this because until she attended L'Acadamie de Cuisine, she couldn't make rice perfectly. The tuition for one year was $20,000, so hence the name. I have made this rice and this method is fool-proof, and very good."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (154.3 g)
  • Calories 268.2
  • Total Fat - 11.9 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 68.7 mg
  • Sodium - 632.3 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0.8 g
  • Protein - 9 g
  • Calcium - 42.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 350º In large ovenproof saucepan, heat butter over medium heat, until foaming. Add shallot and cook until clear and translucent, 2-3 minutes.

Step 2

Add rice and stir to combine. Cook, stirring constantly, until rice is coated with butter and lightly toasted. Season with 1 t salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over med-high heat.

Step 3

Cover with a tight fitting lid and cook in the preheated oven until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand, covered, 5 minutes before serving. Add parsley and fluff with a fork before serving.

Tips & Variations


No special items needed.

Related

FoodLover

This rice was very good. I added in peas and carrots and it looked as good as it tasted. Quick and Easy is always good. I used Jasmine rice with great results!

review by:
(8 Dec 2018)

MeganJonMason

My husband and son go crazy over rice pilaf and this turned out really delicious! It was nice and dry and flaky. I love it when my rice doesn't clump!

review by:
(31 May 2013)

ArleneG

Ease of preparation gets you 5 stars and then the taste gets you another 5. We loved it and I mean LOVED it!

review by:
(5 May 2012)

Gerry

Enjoy variety and never could I have too many recipes for rice. The naming of the recipe caught my attention - love the story no surprise that we loved the rice. Made as posted, love when easy tastes this good!

review by:
(6 Feb 2012)