Vietnamese Rice Pilaf

Vietnamese Rice Pilaf

Geoffrey, now known to us as the Amazing Geoffrey Dang, has contributed several great recipes to Real Food Real Kitchens over the past several weeks. When he heard about our Mighty Rice contest he entered this simple and delicious recipe for Vietnamese rice pilaf. We love this great recipe because it makes rice the superstar!

recipe by Geoffrey Dang


Yield: 2-3 Servings

*note:  1 cup of uncooked rice will yield 3 cups of cooked rice.

1 cup long grain rice (such as Jasmine or Basmati

1-Bay Leaf

1 1/2 cups unsalted chicken stock

1 clove fresh garlic

2 tsp salt

1 tsp black pepper


Pre-heat oven to 375F.

Rinse rice grains in a bowl under cool water to get rid of the cloudiness that comes from rice starch.  Rinse until water become clear and somewhat less cloudy.

Transfer rice into a deep casserole pan or Dutch Oven.

Add your chicken stock, bay leaf, garlic clove, and salt & pepper (give it a proportionate stir to distribute seasoning evenly).  Place Lid to cover or you can also use plastic wrap plus an additional cover of aluminum foil if your equipment does not come with a lid.  By sealing the pot or pan will prevent moisture from escaping while baking rice and this will aloud rice grains to cook evenly as well.  

After 25 minutes of baking remove cover and check if rice is fluffy, if it seems to have liquid simply cover rice and cook for an additional 3-5 minutes until rice is somewhat dry and fluffy.   

NOTE:  This recipe will also work for any conventional rice cooker as well!