Riz Pilaf


Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 onion minced
  • Chunk of butter
  • 1 tablespoon vegetable oil<


Sauté onion in butter and oil. Stir-cook until toasted, but do not burn. Add rice. (It is not necessary to wash rice when it is blanched in butter and oil.) Stir-cook until grains turn white. Add boiling stock and water. (Canned stock is seasoned, so add no salt. If using homemade stock, which is not salted when it is made, then add 1