Basic rice pilaf recipe
Basic Rice Pilaf recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|225 g||long grain white rice|
|1 medium||onion, finely diced, or 2-3 shallots finely chopped|
|1 stick(s)||celery, strings removed and diced|
|1 l||approx. stock, chicken or vegetable as wished – see opening comments within method|
|1 pinch(es)||large, fresh ground pepper or to taste|
|1 pinch(es)||cayenne pepper|
Check the packaging from the rice for any indication as to how much liquid is required for a certain measured volume of rice. 225g of rice poured into a measuring jug should give a volume of around 8 fluid ounces, or about 230ml, although there can be slight differences between different varieties of rice. Note the measured volume – it is important. For example, if the package says to use 1½ cups of water for each cup of rice, then you normally need to use 12 fluid ounces or about 350ml of liquid as the minimum. However this recipe demands that you add 2 extra portions of liquid; so, using the original ratio of 1.5:1; 12 fluid ounces, plus 2 times 8 equals 28 fluid ounces or roughly 800ml of liquid. If the instructions say to use 2 cups water to 1 of rice, then you would need to use a total of 32 fluid ounces or a little over 900ml of liquid. If the required liquid to rice ratios are different than the examples used, for example less than 1.5:1 or more than 2:1, the quantity of stock quoted could be rather less or more.
In different cultures, broadly similar dishes may be called pilaff, pilay and pilau and several others, but some may use short grain varieties of rice, there could be differences in spicing and in some of the additional ingredients.
Measure the volume of stock required for the rice you are using, according to the preceding guidelines. Pour into a large saucepan or lidded stockpot and bring to a gentle boil.
Heat a large frying pan, add oil, add onion and celery and cook until soft. Add rice and stir occasionally, and cook for 2 or 3 minutes. When stock is hot, carefully tip rice mixture into stock. Add most of all seasoning and bring to simmer. Lower heat, cover and cook for about 15-25 minutes until rice is swollen and a sample has a little texture when pressed between teeth. Do not remove cover for any longer than necessary in order to limit loss of heat and liquid. Once the rice has achieved the degree of softness required, but not fully soft. Turn off heat and leave covered for 10 minutes; the heat and steam within the pan should finish the cooking process and the rice will be as soft as it needs to be at the end of this time. Check seasoning and adjust if required.
Options: add cooked fresh peas, toasted almonds and chopped parsley for colour and variety or raisins or chopped apricots if you want a more middle-Eastern feel to the dish. Serve as accompaniment to any meat or vegetable dish, especially those of middle-Eastern origins, eg tajines, or as an alternative to plain rice, potatoes etc.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Basic rice pilaf recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.