Pilau rice


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.
371K 1 39 4.0
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Last modified on: February 21th 2011

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For 2 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
11 min.22 min.33 min.
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Step by step recipe


Stage 1 - 5 min.
Pilau rice
Préparez 13 onion.

Preheat oven to 390°F (200°C).

Prepare chicken stock by mixing 13 chicken stock cube and 100 ml water (hot).

Stage 2 - 2 min.
Pilau rice
Put 1 tablespoon 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.
Pilau rice
Tip in 67 ml rice all at once, and "pearl", which means: cook 2 or 3 minutes, stirring continuously...

Stage 4
Pilau rice
...until rice become translucent, "pearled".

Stage 5 - 1 min.
Pilau rice
Then add chicken stock in one go...

Stage 6
Pilau rice
...and mix thoroughly.

Stage 7 - 20 min.
Pilau rice
Cover (lid or aluminium foil) and put in the oven for 20 minutes.

Stage 8 - 2 min.
Pilau rice
After this time, remove from the oven, uncover and add 7.224 ml butter in small pieces, while stirring to melt them.

Stage 9
Pilau rice
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.
Keeping
Several days in the fridge, in a closed jar.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
269 Kcal or 1,126 Kj2 gr18 gr21 gr
13 %1 %2 %3 %
Per 100 g
Energetic valueProteins CarbohydratesFats
112 Kcal or 469 Kj1 gr8 gr9 gr
6 %<1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
135 Kcal or 565 Kj1 gr9 gr10 gr
7 %<1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 2 people : 0.31 €
  • Per person : 0.16 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it
This recipe uses (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Pitta bread, Vietnamese prawns, Caramel semolina pudding with raisins, Seeded loaf, ... All
RiceRice: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Indian rice pudding, Turmeric risotto, How to cook rice in rice-cooker, Morel risotto with Vin Jaune and Mont d'Or, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Welsh-style potato purée, Tyrolean apple crumble, Chestnut moelleux, Clafoutis "Marie-Antoinette", Chocolate sauce, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bruschetta, Caesar salad, Leek and artichoke tart à la piémontaise, Melt-in-the mouth meat and vegetables in a sealed casserole, Tomato tart, ... 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 31th 2009 at 18:47 (n° 1)
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