Basic rice pilaf

Basic rice pilaf

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Pilaf can be an accompaniment, or can be a whole meal with fish, poultry, meat and vegetables added.

Ingredients

Quantity Ingredient
400g long-grain rice
30g butter
1 small onion, finely chopped
freshly ground black pepper
1 litre chicken or lamb stock, boiling
salt

Method

  1. Rinse rice in a sieve under cold running water until water runs clear. Drain thoroughly.
  2. Melt butter in a heavy saucepan, add onion and cook gently until soft and golden. Stir in rice, season with salt and pepper and cook, stirring frequently, until rice becomes translucent.
  3. Pour in boiling stock and bring to the boil again, then lower heat, cover tightly and cook very gently for about 20 minutes or until all liquid is absorbed and rice is tender (small holes will appear on the surface).
  4. Remove lid and cook uncovered for 1–2 minutes. Fluff up with fork before serving.

Variations

  • Cashew and sultana pilaf: Follow recipe for basic rice pilaf. Fry 60 g cashew nuts and 60 g sultanas in a little ghee or butter until golden. Fork through finished pilaf.

    Mushroom pilaf: Follow recipe for basic rice pilaf, but add 90 g sliced mushrooms, sautéed in 30 g butter, to the pilaf with the stock.

    Main-dish pilaf: Follow recipe above and fold through the finished pilaf 175 g diced cooked chicken, flaked fish, shellfish, roast lamb or other meat, 150 g cooked or raw vegetables and 2 tablespoons toasted almond halves. For vegetables, use sliced sautéed mushrooms, diced celery or pepper, diced cooked carrot, lightly cooked cauliflower or broccoli florets, cooked peas or beans.

    Turkish pilaf: Follow recipe above but add 1 bay leaf, a 5 cm piece cinnamon stick broken into 2 or 3 pieces, 60 g raisins and 75 g diced dried apricots with the stock. Serve with curries or lamb.
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