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
Rice and peas
This is a very simple recipe that can made almost entirely with leftovers: chicken, rice and peas.
148 K4.2 30 min.
Fried rice with turnips and new peas
For this recipe, we'll cook new peas and turnips separately, then add them to rice sautéed with eggs.
16 K 45 min.
Comtoise stuffed tomatoes
These stuffed tomatoes are a bit special: the stuffing is made with Morteau sausage, onions, rice and cancoilotte cheese.
68 K4.1 1 hour 40 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.
65 K3.8 55 min.
This recipe uses (among others)
Water
Like these other recipes: Special small breads, New leavened bread, Turnip and Jerusalem artichoke soup, Chocolate Chantilly , How to cook pasta properly, ... See them all 141
Rice
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Sushi, Risotto with zucchinis and cherry tomatoes, Creamy risotto with vegetables , Koulibiak in pie dish, ... See them all 22
Butter
Like these other recipes: Four quarters, Whiting fillet en papillote with carrots, lemon and leeks, Italian toast, Old style brioche, Smoked tomato toast, ... See them all 495
Olive oil
Like these other recipes: Kale and potato soup, Gratin of chicken with rice and sautéed mushrooms, Courgette tart with mint, Sea bass with coriander cream en papillote, Tomato omelette, ... See them all 558
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022561 K4.5 1 hour 4 min.
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012145 K5 55 min.
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture. December 30th 2019145 K1 1 day 35 min.
Ch'ti mussel tarts
A blind-baked puff pastry case, filled with shelled mussels in a velvety sauce made with beer and Maroilles cheese. October 7th 202062 K 1 hour 20 min.
Caramelized apple rice pudding
This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert. November 28th 202142 K1 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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