Week 4

UCOL Cooking School Recipe

Rice Pilaf (Sometimes referred to as Braised Rice)

(Ratio: 1 part rice: 2 parts water e.g. 250 ml rice: 500 ml water)

50 g butter

30 g onion, brunoise

125 ml rice, long grain

250 ml white chicken stock

salt & pepper to taste

Method

1. Gently sweat the onion without colour in half the butter for 2 minutes.

2. Add the rice and sweat for 2-3 minutes.

3. Add the hot stock and seasoning and bring to the boil.

4. Cover with a buttered cartouche.

5. Place in a hot oven (200°C) for approximately 15 minutes.

6. Remove from oven and stir remaining butter through with a fork.