I need to make rice pilaf for a huge group. About 150 people. It would have to be made in large batches. What’s the most I could increase the measurements and still keep the integrity of the recipe?
Jessica Fisher
Hi Ann, I’ve never cooked that much at home. I probably wouldn’t make more than double batches.
gail
Thanks for the info. I am catering a dinner for 30 and making rice so the timing is perfect. love addig the orzo. Going to add some charred grape tomatoes to the rice just before serving for a pop of colour.
Jessica Fisher
Sounds yummy! Can’t wait to hear how it goes.
Stacey
If making in a pressure cooker, when do you add the orzo?
Jessica Fisher
when you add the rice.
JoAnn
I’ve been making my Pilaf almost exactly like this for at least the past 5 decades (it’s the way my Mother — and her Mother! — made theirs, too) and it is ALWAYS a hit! I will use different spice and herb blends ifever/whenever the mood strikes, but my “standard” is (dried) parsley, basil, oregano, and smoked paprika (this is one of the very few dishes I make where I don’t add either onions or garlic). The only other things I do a tad differently are: (1) I don’t use Orzo; rather, I use either Angel Hair or Vermicelli pasta (broken into at least 4 if not 5 pieces per strand). I LOVE Orzo, and I use it in many (many) of my other preparations, so the “strand” type pastas are nice for a change); and (2) I don’t always use “plain” long-grain rice but rather whatever kind I’ve got on hand (e.g., I made Rice Pudding as one of our Thanksgiving desserts, so this year I will be using Arborio rice when I set out our Christmas and New Year’s Eve dinners, lol). I, personally, have NEVER added any herb or spice to my pilaf either to “give it some heat” or to “spice it up” a bit, and I wouldn’t suggest that anyone else does either (at the same time, I know that the question will be asked, that others will do so, and that those who do will either love or not that particular modification). In my opinion (and in the opinions of the many family members, friends, neighbors, etc. I’ve shared my Pilaf with over the years), this recipe is PERFECT just the way it is written. And I don’t believe I’ve ever included that particular accolade in any other recipe review I’ve ever posted — on this blog or on any other. Thank you, Jessica, for posting this very simple but absolutely wonderful (and, apparently “timeless”) recipe.
Jessica Fisher
Thanks for the great feedback, JoAnn!
Annabelle
Hi, my name is Annabelle.
I am a sight challenged woman who absolutely loooooooooooooooooooooooooooves to cook! I love rice, and I love rice pilaf. But I especially looooooooooooooooooooooooooove Rice-a-Roni. This being said, I wonder, can this recipe be made in something like a crockpot? If so, how would I do it?
Jessica Fisher
I have not had good success making rice in the slow cooker. Not something I would recommend for this recipe.
Annabelle
Is there a way for someone like me to make this in the microwave? Since I can’t use a stove without sighted help.
Jessica Fisher
I don’t believe so. Sorry.
Rhonda
Thank you.
I’m going to make it tonight with my baked salmon.
Wish me luck.
Rhonda
I’m unclear on the amount of liquid that should be added. Did I read this recipe correctly? Is it saying to put both 2 1/2 cups of stock AND 2 cups of water? That seems like a lot of liquid for 2 1/4 cups of rice.
Jessica Fisher
When you’re cooking rice on the stovetop, the ratio is 2 parts water to 1 part rice. In this case 4 1/2 cups liquid is twice the 2 1/4 cups rice. If you’re using the IP, you’ll notice that there is a different amount of water listed in the instructions. In a pressure cooker, the ratio is 1-1.
Marion
Wait, so is it smoked paprika or regular paprika that were supposed to use? In the article I believe it states smoked paprika but down on the actual recipe card it simply states paprika…? If it is supposed to be smoked you might want to consider editing the recipe card as that’s actually the info most people will go by. Some,if not most, don’t even bother reading the articles and just jump straight to the recipe. And in my opinion, there’s a vast difference between the flavor imparted by paprika vs smoked paprika. Each is wonderful, if used properly and in the correct proportion..but when they’re not, I find it to be “damaging” to whatever it is I’m cooking. Thanks for the recipe tho! Exactly what I was looking for!
Jessica Fisher
Either one will work in this instance. Thanks for pointing out the typo in the recipe card.
Ann
I need to make rice pilaf for a huge group. About 150 people. It would have to be made in large batches. What’s the most I could increase the measurements and still keep the integrity of the recipe?
Jessica Fisher
Hi Ann, I’ve never cooked that much at home. I probably wouldn’t make more than double batches.
gail
Thanks for the info. I am catering a dinner for 30 and making rice so the timing is perfect. love addig the orzo. Going to add some charred grape tomatoes to the rice just before serving for a pop of colour.
Jessica Fisher
Sounds yummy! Can’t wait to hear how it goes.
Stacey
If making in a pressure cooker, when do you add the orzo?
Jessica Fisher
when you add the rice.
JoAnn
I’ve been making my Pilaf almost exactly like this for at least the past 5 decades (it’s the way my Mother — and her Mother! — made theirs, too) and it is ALWAYS a hit! I will use different spice and herb blends ifever/whenever the mood strikes, but my “standard” is (dried) parsley, basil, oregano, and smoked paprika (this is one of the very few dishes I make where I don’t add either onions or garlic). The only other things I do a tad differently are: (1) I don’t use Orzo; rather, I use either Angel Hair or Vermicelli pasta (broken into at least 4 if not 5 pieces per strand). I LOVE Orzo, and I use it in many (many) of my other preparations, so the “strand” type pastas are nice for a change); and (2) I don’t always use “plain” long-grain rice but rather whatever kind I’ve got on hand (e.g., I made Rice Pudding as one of our Thanksgiving desserts, so this year I will be using Arborio rice when I set out our Christmas and New Year’s Eve dinners, lol). I, personally, have NEVER added any herb or spice to my pilaf either to “give it some heat” or to “spice it up” a bit, and I wouldn’t suggest that anyone else does either (at the same time, I know that the question will be asked, that others will do so, and that those who do will either love or not that particular modification). In my opinion (and in the opinions of the many family members, friends, neighbors, etc. I’ve shared my Pilaf with over the years), this recipe is PERFECT just the way it is written. And I don’t believe I’ve ever included that particular accolade in any other recipe review I’ve ever posted — on this blog or on any other. Thank you, Jessica, for posting this very simple but absolutely wonderful (and, apparently “timeless”) recipe.
Jessica Fisher
Thanks for the great feedback, JoAnn!
Annabelle
Hi, my name is Annabelle.
I am a sight challenged woman who absolutely loooooooooooooooooooooooooooves to cook! I love rice, and I love rice pilaf. But I especially looooooooooooooooooooooooooove Rice-a-Roni. This being said, I wonder, can this recipe be made in something like a crockpot? If so, how would I do it?
Jessica Fisher
I have not had good success making rice in the slow cooker. Not something I would recommend for this recipe.
Annabelle
Is there a way for someone like me to make this in the microwave? Since I can’t use a stove without sighted help.
Jessica Fisher
I don’t believe so. Sorry.
Rhonda
Thank you.
I’m going to make it tonight with my baked salmon.
Wish me luck.
Rhonda
I’m unclear on the amount of liquid that should be added. Did I read this recipe correctly? Is it saying to put both 2 1/2 cups of stock AND 2 cups of water? That seems like a lot of liquid for 2 1/4 cups of rice.
Jessica Fisher
When you’re cooking rice on the stovetop, the ratio is 2 parts water to 1 part rice. In this case 4 1/2 cups liquid is twice the 2 1/4 cups rice. If you’re using the IP, you’ll notice that there is a different amount of water listed in the instructions. In a pressure cooker, the ratio is 1-1.
Marion
Wait, so is it smoked paprika or regular paprika that were supposed to use? In the article I believe it states smoked paprika but down on the actual recipe card it simply states paprika…? If it is supposed to be smoked you might want to consider editing the recipe card as that’s actually the info most people will go by. Some,if not most, don’t even bother reading the articles and just jump straight to the recipe. And in my opinion, there’s a vast difference between the flavor imparted by paprika vs smoked paprika. Each is wonderful, if used properly and in the correct proportion..but when they’re not, I find it to be “damaging” to whatever it is I’m cooking. Thanks for the recipe tho! Exactly what I was looking for!
Jessica Fisher
Either one will work in this instance. Thanks for pointing out the typo in the recipe card.