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Name: Pilau rice
Prep time: 11 min
Cook time: 22 min
Total time: 33 min
Yield: 6 people
Cuisine: french
Ingredients: 1 onion; 4 tablespoons olive oil; 200 ml rice; 300 ml water; 1 chicken stock cube; 20 g butter; salt; pepper

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Pilau rice

Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.

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Last modified on: February 21^th 2011

For 6 people, you will need:

1 1 onion
2 4 tablespoons olive oil
3 200 ml rice
4 300 ml water
5 1 chicken stock cube
6 20 g butter
7 salt
8 pepper
Total weight: 731 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
11 min.	22 min.	33 min.

Preservation:

Several days in the fridge, in a closed jar.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

5 min.

Préparez 1 onion.

Preheat oven to 390°F (200°C).

Prepare chicken stock by mixing 1 chicken stock cube and 300 ml water (hot).

Stage 2

2 min.

Put 4 tablespoons olive oil in a large oven-proof pan over moderate heat.

When oil is hot, add chopped onion, mix well, salt and pepper.

Cook for 1 or 2 minutes without allowing to colour.

Stage 3

3 min.

Tip in 200 ml rice all at once, and "pearl", which means: cook 2 or 3 minutes, stirring continuously...

Stage 4

...until rice become translucent, "pearled".

Stage 5

1 min.

Then add chicken stock in one go...

Stage 6

...and mix thoroughly.

Stage 7

20 min.

Cover (lid or aluminium foil) and put in the oven for 20 minutes.

Stage 8

2 min.

After this time, remove from the oven, uncover and add 20 g butter in small pieces, while stirring to melt them.

Stage 9

Your pilau rice is ready, but it can be covered and kept hot for a while.

Remarks

Unfortunately, cooking rice like pasta (in boiling water then draining) is the worst method! Because like that most of the flavour disappears with the water, and that's a pity.

On the other hand in a rice-cooker or using the pilau method, the rice has only the volume of liquid that it will absorb, and so retains its flavour.

To succeed with pilau rice, there are 2 important points

1) You should never use more than one and a half time the volume of liquid than volume of rice.
2) cooking time should not exceed 20 minutes at 200°C (390°F), covered.

Sometimes, you might read in other recipes, that pilau rice can only be cooked in oven. That's not true. Yes, it's better in the oven because it's softer and cooks more evenly, but not obligatory. You can cook it on low heat, covered, without stirring.

You can also vary the taste by adding a bayleaf during cooking or a bouquet garni or other herbs of your choice. You can also change the chicken stock for vegetable or beef stock, or add some dry white wine. So, let your imagination guide you.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 0.97 €
Per person : 0.16 €

Note : These prices are only approximate

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Recipes which use this 5

Source

Home made.

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More recipes?

This recipe use (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: How to cook rice in rice-cooker, Sausage and lentils "en cocotte", Blackcurrant liqueur, Seeded loaf, Eggs meurette, ... All
	Rice: You can check-out other recipes which use it, like for example: Pea risotto "mantecare", Curried prawn risotto, Rice pudding with fruit and nuts, Mussels with arroz negro, Sushi, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Lille style chicken, Scallop and leek pancakes, Apple Tatin Terrine, Scallops with fondue of leeks, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Special Parmesan baguettes, Spinach fritters, Quartet of brassicas with cream , Tomato foccacia, Maroilles cheese quiche, ... All

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Your 1 comments or questions on this recipe

This is a new way to me for making rice, JH. I'm liking it very much. It seems easier and I bet it can be flavored with most anything. Thanks for sharing...
Posted by Louise august 31^th 2009 at 18:47 (n° 1)

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