This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
35 min.
Easy
1.00 €
6 people
8 IngredientsLast modified on: February 21th 2011
1 
4 tablespoons 
200 ml rice
300 ml 
1 
20 g 
Times for this recipe
Preparation: 15 min.
Cooking: 25 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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).
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.
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=2 % | 50 RDI=5 % | 80 RDI=10 % | 930 RDI=50 % | 3,910 RDI: 50 % |
| Per 100 g | 0 | 7 RDI=1 % | 10 RDI=2 % | 130 RDI=6 % | 540 RDI: 6 % |
| Per person | 1 RDI=0 % | 9 RDI=1 % | 10 RDI=2 % | 160 RDI=8 % | 650 RDI: 8 % |
How much will it cost?
- For 6 people : 1.00 €
- Per person : 0.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 29
Creamy rice with green asparagus and sorrel
This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
44 K 45 min.
Cajun pork with rice.
In Cajun cooking, rice dishes with meat, like the famous jambalaya, take pride of place. Here is a simplified version using marinated pork.
84 K 2 hours 30 min.
Rice and fresh spinach salad
Spinach is usually eaten cooked. Though seen less often, it can also be eaten raw, like in this salad where it is combined with rice, crunchy radishes and tinned tuna.
52 K 30 min.
Creamy rice with spinach
For this simple recipe, rice is mixed with a shallot cream before adding cooked spinach.
29 K 20 min.
Nanou's egg rice
For this quick and simple recipe, ideal for a Sunday evening, a creamy rice simply accompanied by fried eggs.
10 K 15 min.
This recipe uses (among others)
Water
Like these other recipes: Ali Baba bread, Italian hot chocolate , Bacon rolls, Stewed apple (compote), Apple compote with verbena, ... See them all 138
Rice
Like these other recipes: Pea risotto "Mantecare", Chantilly rice pudding, Crispy spinach rolls, Creamy risotto with diced vegetables and flax seeds, Creamy risotto with vegetables , ... See them all 22
Butter
Like these other recipes: Bounty-style tart for Alison, Pan-fried salmon with white cabbage, Cream sauce with Vin Jaune, Clementine cake, Pork medallions with "full" turnips, ... See them all 483
Olive oil
Like these other recipes: Creamy spinach à la Lombarde, Tomatoes Provençal, Chicken and avocado bagels, Mushroom and artichoke omelette, Vegetable clafoutis, ... See them all 546
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018415 K5 40 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011323 K 24 35 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top. February 21th 20111.12 M 14.4 1 hour 50 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings. October 19th 2010542 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe