In France the word pilaf refers to the cooking method of sauteing a food in fat before adding liquid. This method produces perfect rice every time.
French Style: Rice Pilaf Recipe (Riz Pilaf)
In France the word pilaf refers to the cooking method of sauteing a food in fat before adding liquid. This method produces perfect rice every time. If you don't want to use butter, you may use 3-4 table spoons (45-60 ml) vegetable oil instead.
- 3 tbsp butter 1.5 oz or 40 g
- 1 onion medium sized, finely chopped
- 2 cups long grain rice 450 g or 1 lb
- 3 cups chicken stock or water 750 ml or 1+1/4 pints
- 1/2 tsp dried thyme 2.5 ml
- 1 bay leaf small
- black pepper freshly ground
- 2 tbsp fresh parsley, dill or chives chopped
- In a large heavy saucepan, melt the butter or heat the oil over a medium heat. Add the onion and cook for 2-3 minutes until just softened, stirring all the time.
- Add the rice and cook for 1-2 minutes until the rice becomes translucent but does not begin to brown, stirring frequently.
- Add the stock or water, dried thyme and bay leaf and season with salt and pepper.
- Bring to the boil over a high heat, stirring frequently. Just as the rice begins to boil, cover the surface with a round of foil or greaseproof paper and cover the saucepan.
- Reduce the heat to very low and cook for 20 minutes (do not lift the cover or stir at this point).
- Serve hot, garnished with fresh herbs.
COOK’S TIP Once cooked, the rice will remain hot for a half an hour, tightly covered. To reheat it, spoon into a microwave-safe bowl, cover and microwave on High (full power) for about 5 minutes until hot.
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