Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.

The Martha Stewart Show, Episode 4089


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.

  • Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, bay leaf, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.

  • Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.

  • Add stock and return to a simmer. Transfer to oven, cover, and bake for 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.


Reviews (6)

44 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
I consider myself a good home chef but rice has always been my nemesis, until now. My daughter says I try to “ fancy” it up to much. This recipe is awesome. I use it as is for a side dish or I spread it out on a cookie sheet to dry then use it for fried rice. Both are excellent.
Rating: 5 stars
This is a great recipe. You can add whatever you want to it in terms of fresh herbs, vegetables, etc. I always add a clove or two of minced garlic to the onion....sometimes a splash of white wine after the rice. One important step, which I'm surprised wasn't mentioned, since Martha made a point of it on her show, is that the rice should be well rinsed to remove as much starch as possible. This gives it the fluffy texture with individual grains of rice.
Rating: Unrated
I love this pilaf. It is my go-to side dish for many dinners. It is SO EASY and taste like a million bucks.
Rating: 4 stars
I've made this multiple times. Delicious! I toast the rice in a skillet with the butter first then let my rice cooker finish it off with the rest of the ingredients.
Rating: Unrated
loved the flavor from the bay leaf, so subtle yet so necessary! This was my most successful rice dish EVER! thanks for the tip on decreasing the liquid to 1 1/2 cups. perfect rice!
Rating: Unrated
I wish you would work on getting recipes and directions to one page if possible. Often the second page only has the copyright line. Let's save some trees! Thanks.