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.
273,814 14.1/5 for 33 ratings
Grade this recipe: Last modified on: February 21th 2011
For 6 people, you will need:
1 
1 
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 11 min. | 22 min. | 33 min. |
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?
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 10.6 oz water (hot).
Preheat oven to 390°F (200°C).
Prepare chicken stock by mixing 1 chicken stock cube and 10.6 oz 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 7.0 oz 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 0.7 oz 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 934 Kcal or 3,910 Kj | 6 gr | 54 gr | 77 gr |
| 47 % | 2 % | 5 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 128 Kcal or 536 Kj | 1 gr | 7 gr | 11 gr |
| 6 % | <1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 156 Kcal or 653 Kj | 1 gr | 9 gr | 13 gr |
| 8 % | <1 % | 1 % | 2 % |
How much will it cost?
- For 6 people : 0.97 €
- Per person : 0.16 €
Some recipes that use this recipe
Crunchy salad
Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
114,768 14.6/5 for 20 ratings 36 min.
Gratin of chicken with rice and sautéed mushrooms
This is a very simple gratin, mainly using leftovers (chicken and rice), ideal for a Sunday night supper.
13,0613.8/5 for 19 ratings 52 min.
Quick stuffed courgettes
This is a relatively rapid way to prepare stuffed courgettes, using ready-made items that you can take out of the fridge or freezer at the last minute (or nearly).
12,7804.4/5 for 19 ratings 1 hour 6 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.
1,948 27 min.
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
82,9304.2/5 for 18 ratings 27 min.
Source
Home made.More recipes?
This recipe uses (among others) | Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Quick orange marmalade, Cassoulet, Papadums, How to heat milk without it catching on the bottom of the pan, ... All |
 | Rice: You can check-out other recipes which use it, like for example: Sushi, Mussels with arroz negro, Rice pudding with fruit and nuts, Pea risotto "mantecare", Crispy spinach rolls, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Canadian apple crumble, Chocolate mousse, Crackers, Quick Strawberry Millefeuille, Brioche feuilletée (flaky brioche), ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Cretan-style salmon , Shallot confit tart, Feta and spinach brik pie, Beetroot and fried chicken salad, ... All |
Other recipes you may also like
![[Blackcurrant coulis]](/images/vignettes_150/213.jpg)
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.98,957 24/5 for 1 ratings 25 min.
![[Blackcurrant sorbet for Edith]](/images/vignettes_150/214.jpg)
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...67,0354.9/5 for 18 ratings 23 min.
![[Flambéd bananas ]](/images/vignettes_150/12.jpg)
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.72,844 14/5 for 1 ratings 40 min.
![[Crème brulée]](/images/vignettes_150/13.jpg)
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...186,518 74.3/5 for 7 ratings 4 hours 38 min.
![[Soft fruits in sabayon]](/images/vignettes_150/19.jpg)
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.79,8023.9/5 for 18 ratings 46 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)
Note: We'll never share your email 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 email 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.
Post your comment or question
Your 1 comments or questions on this recipe