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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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A pilaff is a very useful dish. Cook your rice according to your idea on the subject; there are several schools—some people throw it in boiling water, some put it in cold water, some stir it, others do not. The most satisfactory way is the following: Having washed the rice, put it in a saucepan with one onion, cut in two, salt and just enough cold water to cover it and a little more, bring to the boil, stir lightly with a fork, add more water; a little later add for the third and last time a little water in quantity sufficient for the rice to revolve freely when boiling; see that it does not catch, and do not cook it too much. When it is cooked, put it under the cold tap in a colander; each grain should be separate.

Melt some butter in a frying-pan, put in your rice, salt and pepper, a pinch of saffron, a teaspoonful of curry powder, one sweet red pepper cut in small pieces, a handful of raisins (stoned and previously soaked) and whatever you have by you in the way of “remnants ”—pieces of turbot, or lobster, or veal, or chicken, slightly warmed in butter and sprinkled with paprika; add a glass of stock, cook till the stock has disappeared; stir well and serve. For all these pilaffs and risottos the best rice to use is really Carolina rice, the Patna variety being the best for the rice served as an accompaniment to curry.