Basic Pilaff Rice

A Pilaff rice is cooked in different ways throughout the world. But one thing have all in common  and it is that the rice is not stirred during cooking so that the rice remain separated.
The recipe that I feature here is very easy and it’s cook in the oven, it is a very classic French style.In other parts of the world like in India this rice is cook on the stove to make Indian -style pilaus, and in Turkey , the rice is cooked  with onions and other vegetables, topped with stock, and simmered for about 30 minutes. It is then covered with a cloth and left to steam for 10 minutes (off the heat), that’s why this type of pilaff is very soft, I may say that the result is a fluffier pilaff.
I prefer this recipe, the French style, because the rice is kept separated. I like it in that way. This recipe is very easy to make and straight forward. I hope you enjoy it.
50 g ( 1-3/4) unsalted butter or 2tbsp olive oil
1 small onion, finely chopped.
180 gr. (6-1/2 oz) long-grain rice
350 ml (12-1/2 fl oz) well-flavoured chicken  or vegetable stock
  1. Preheat the oven to 160 C (325 F, gas 3) . Heat half the butter or oil  in a flameproof casserole. Add the onions and cook over moderated heat for 5 minutes, or until softened. Add rice and stir with a wooden spoon to coat the grains well with the fat and onions.
  2. Bring the stock to the boil in a separate pan. Add the rice, stir once, and return to the boil. Cover with a tight-fitting lid, place in the oven, and cook for 18-20 minutes, or until the rice is tender and all liquid has been adsorbed.
  3. Fork in the remaining butter or oil, season to taste with salt and pepper, and serve.
As you can see, this pillaf is very easy to make, try it and give me your comments. 
Recipe taken from: The cook’s book Recipes & Step-by-Step Techniques, Jill Norman

Pilaff on Foodista

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