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
New peas with pesto
For this very simple recipe, we sauté whole new peas, add a little rice, a good spoonful of pesto and it's ready.
11 K 40 min.
Rice with spring greens
This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.
36 K 45 min.
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...
71 K4.8 2 hours 20 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.
87 K 2 hours 30 min.
Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic. In this version, they are served on a bed of white rice.
65 K4.3 1 hour 9 min.
This recipe uses (among others)
Water
Like these other recipes: Sorrel soup, Du Barry soup, Pizza dough, Auvergne soup, Poaching syrup, ... See them all 141
Rice
Like these other recipes: Creamy risotto with vegetables , Turmeric risotto, Morel risotto with Vin Jaune and Mont d'Or, Chantilly rice pudding, Chocolate rice pudding, ... See them all 22
Butter
Like these other recipes: Leek and potato soup, Cramique, Duet of creamed cauliflower and cabbage , Du Barry soup, Grilled cheese, ... See them all 495
Olive oil
Like these other recipes: Jerusalem artichoke purée with leeks, Sautéed turmeric chicken with mushrooms, Rosemary steamed fish, Fish fillet with leeks and mustard cream, Bacon and cabbage omelette, ... See them all 560
Other recipes you may also like
Coriander and cashew nut pesto
You are probably familiar with the classic pesto,made with basil and pine nuts. I'd like to tempt you with a rather different (but quite delicious) version, made with coriander and cashew nuts. December 9th 201884 K 30 min.
Oriane's tuna rillettes
Quick to make, delicious as an aperitif. February 21th 2011212 K5 20 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.33 M 74.2 4 days 15 hours 50 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011183 K3 10 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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