Riz Pilaf (Oriental Risotto)

Riz Pilaf  (Oriental Risotto)

This is a French version of an oriental recipe, which I learnt how to make at a French Cooking School in London. 

Ingredients (serves 4)

200g long grain rice

1 small onion, finely chopped

1 clove garlic, crushed

1 bouquet garni

60g unsalted butter

400mls chicken stock

¼ teaspoon salt

¼ teaspoon coarsely ground pepper

½ teaspoon saffron strands (optional)

Finely chopped coriander to garnish

Method

1. Pre-heat the oven to 180°C.

2. Heat the chicken stock with the saffron.

3. In a separate saucepan, melt the butter over a medium heat and add the onion and garlic – cook them for 3 - 4 minutes - until the onion is soft but not brown.

4. Add the rice to the softened onion and garlic, and continue cooking over a medium heat for 2 -3 minutes – until the rice becomes translucent.

5. Add the hot stock and a bouquet garni to the rice and bring it to the boil, then transfer it to an ovenproof dish.

6. Cover the rice with some greaseproof paper and cook in the oven for 25 minutes, or for 20 minutes only if you like the rice ‘al dente’. (The greaseproof paper should fit the dish exactly, and place it so that it is in contact with the surface of the rice).

7. Fluff up the rice with a fork when it is ready, and if you want to make a ‘mould’ out of rice, pack some rice into a warmed pudding bowl, then cover the bowl with a plate and turn it upside down carefully and remove the bowl.

8. Sprinkle the finely chopped coriander on to the rice and serve immediately.

Quick Instructions (for experienced cooks)

1. Pre-heat the oven to 180°C.

2. Heat the chicken stock with the saffron.

3. Cook onions and garlic in butter until soft.

4. Add rice and cook until translucent.

5. Add hot stock and a bouquet garni to the translucent rice, bring it to the boil and transfer to an ovenproof dish.

6. Cover the rice with greaseproof paper and cook in the oven for 25 minutes.

7. When ready to serve pack the cooked rice into a warm pudding bowl, invert the rice onto a plate and sprinkle finely chopped coriander on top.