4239 Riz Pilaw for Fish, Shellfish and Poultry etc.

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 50 g (2 oz) chopped onion in the same amount of butter until golden in colour. Add 250 g (9 oz) unwashed Patna rice and mix on the stove until it takes on a milky appearance.

Moisten with 6 dl (1 pt or 2⅝ U.S. cups) White Bouillon, cover with a lid and cook in a moderate oven for 18 minutes. As soon as it is cooked, turn into another pan and carefully fork in 50 g (2 oz) butter cut in small pieces.