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.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dishes
Cuisine French
Servings 8
Calories 359 kcal
- 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
- Salt
- black pepper freshly ground
to garnish
- 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.
Keyword Easy recipes, Rice recipes, Vegetarian