Pilaf rice is light fluffy and full of comforting flavor

In reply to Kathy.

You probably figured this out already, but if you’re cooking on the stove, you’d cook it the same length of time. BUT — that said — when it says to cook for 25 minutes, that’s *after* it comes to a boil. More liquid takes longer to come to a boil, but then it sitll cooks for 20-25 minutes.

I’m not sure about making it in the oven; I did it on the stovetop, which I think is easier for something like this. And it turned out great!

I make meals for a free “soup kitchen” kind of dinner, and today the person planning the meal was just planning on rice. The main dish was a delicious recipe of chicken tenders with Miracle Whip and parmesan, but no actual sauce, so i decided to try this recipe, billed as “easy rice pilaf.” Indeed, even for 70 servings, it’s easy: chopping the onions and garlic is the only labor intensive part of the process. I used the calculations for 34 servings (x2) and added about half a tablespoon of turmeric to give it that lovely yellow-orange color (but not put too much turmeric taste in it), and it’s *perfect*! This reminds me of Rice-A-Roni, which I ate all the time growing up, but with no additives at all.