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
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.
62 K4.3 1 hour 9 min.
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
59 K 50 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).
59 K4.4 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.
52 K 30 min.
This recipe uses (among others)
Water
Like these other recipes: Leek and Jerusalem artichoke soup, Potimarron (Japanese chestnut pumpkin) purée, Toffee apple upside-down cake, Clementine cake, Couscous, ... See them all 137
Rice
Like these other recipes: Mussels with arroz negro, Risotto with zucchinis and cherry tomatoes, Creamy risotto with vegetables , Rice pudding with chestnuts and poached pears, Sesame rice, ... See them all 22
Butter
Like these other recipes: Traditional nutty choc-chip cookies, Rolls of fish in smoked ham, Smoked tomato toast, Potimarron (Japanese chestnut pumpkin) purée, Creamy artichokes, ... See them all 481
Olive oil
Like these other recipes: Pissaladière with puff pastry, Tender roasted carrots with avocado mayonnaise, Tapenade, Gratin Parmentier, Koulibiak in pie dish, ... See them all 541
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011547 K 44.3 25 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe. February 21th 2011363 K4.3 25 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020341 K4.8 30 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel. May 8th 2011204 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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