Rice Pilaf Recipe
Total time: 15 to 30 minutes
Preparation time: 5 minutes
Cooking time: 25 minutes
Rice pilaf is a culinary classic. It's also the starting point for a wide range of possibilities. Simply change the cooking liquid or add a finely chopped ingredient to create a different dish.
For 4 servings
- 250 ml (1 cup) raw long-grain rice
- 375 ml (1 1/2 cups) hot liquid - broth or water
- 1/2 onion
- 2 Tbsp. butter
- salt and white pepper
- Chop the onion finely.
- In a large pot, melt the butter. Add the onion and sweat over medium heat until it turns translucent without browning.
- Sprinkle in the rice and cook until lightly colored - combine the rice with the butter so that all the grains are well coated.
- Add the water or broth. Bring to a boil.
- Cover. At this point, there are two schools of thought: let the rice swell over low heat for 20 minutes, or place the pot into a 180° C (350° F) oven for 25 minutes.
- The rice is ready when there is no liquid remaining in the pot and the grains detach easily from one another. The cooking is perfect and the flavor is excellent.
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