Return to Content

Cretan Pilafi (Rice)


Total Time: 10

Yield: 4 servings

Sophia Sergentanis swears by Uncle Ben's Original Long-Grain White Rice for this recipe; she says it doesn't come out the same if you use any other brand.


  • 2 cans chicken broth
  • 2 ounces lemon juice
  • 1/2 stick butter
  • 1 cup Uncle Ben's Original Long-Grain White Rice


Combine chicken broth and lemon juice, and bring to a boil. Add butter and rice; stir well.
Turn heat down to medium and cover the pot partially. Continue cooking rice, stirring often, about 20 minutes. (There should still be some liquid covering the rice.)
Remove from heat, cover pot completely, and let sit 5 minutes, to let rice absorb remaining liquid.
Updated Wednesday, August 17th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111