Braised Pilaf Rice Recipes

BRAISED (PILAF) RICE

Steps:

• Place 3 oz butter in an ovenproof pan; add onion.
• Cook gently without colour, 2-3 minutes, and then add the rice.
• Cook gently without colour, 2-3 minutes.
• Add the hot stock should be about twice the amount of liquid to rice. Stir well and season.
• Cover with a lid or buttered greaseproof paper.
• Place in a hot oven 230-250°C approx 20 minutes or until rice is tender.
• When cooked carefully mix in the remaining butter with a fork.
• For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving.

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Steps:

• Preheat oven to 375.
• Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
• As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
• As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
• Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.