Recipe: Pilau Rice

Name: Pilau Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pilau Rice for 6200 gr (13.75 lb) of long grain rice; 1 onion, finely chopped; 1 bouquet garni; 50 gr (1.75 oz) of butter; 300 gr (10.5 oz) of the veal stock that was set aside from the blanquette (or some water if there is no veal stock available; salt and white pepper

By chef patrick Asfaux 4.9/5 (19 reviews) · 🍳 12 made it

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

Pilau Rice for 6

200 gr (7 oz) of long grain rice
1 onion, finely chopped
1 bouquet garni
50 gr (1.75 oz) of butter
300 gr (10.5 oz) of the veal stock that was set aside from the blanquette (or some water if there is no veal stock available

salt and white pepper

Step-by-step directions

Turn on the oven to a temperature of 180°C (355°F) (th 6).

In a small ovenproof saucepan, melt apprximately 50 gr (1.75 oz) of butter and gently cook the onions and the bouquet garni, without letting them brown. Add the rice. When the rice becomes transparent, pour in the veal stock. Bring everything to a boil and season it (be careful not to use to much salt if you are cooking the rice with the blanquette broth).

Cover with some waxed paper and with the saucepan's lid.

Cook in the oven for 17 min.

Once you have removed the rice from the oven, leave it covered for another 15 min.

Remove the bouquet garni and separate the grains of rice with 50 gr (1.75 oz) of butter, using a fork.

Of course, those of you who can afford it can also add some truffles, cut into thin strips and several slices of foie gras. This will take you to unexpected culinary heights.