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Recipe : *** Pilau Rice

Pilau Rice
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Course:
Side Dish

Practical information

  • Prep time
    10 min
  • Cooking
    35 min
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    1 h
  • Price
    Very friendly budget
  • Rate:
             
 
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.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Pasta Bread and Rice
Tags:
rice, Culinary, foie, foie gras, foie gras, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 onion
  • 1 bouquet garni
  • salt and white pepper
  • 200 g of long grain rice
  • 50 g of butter
  • 300 ml veal stock

  • Recipe preparation steps

  • 1
    Turn on the oven to a temperature of 180°C (th 6). In a small ovenproof saucepan, melt approximately 50 gr 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).
  • 2
    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.
  • 3
    Remove the bouquet garni and separate the grains of rice with 50 gr of butter, using a fork.
  • Ready !