Jeni Wright, Eric Treuille, Le Cordon Bleu

Making a Pilaf

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Pilafs are popular in the Middle East and India, and cooks in both areas make them in much the same way - usually by the absorption method. For a main dish, fold in chopped cooked meat, poultry, or seafood and vegetables at the end. Seasonings can be as varied as you like.
  1. Cover rice with cold water and let stand for 1 hour, changing the water several times until clear. Rinse well.

  2. Soften chopped onion in oil in a frying pan. Add rice; stir over a moderate heat until grains start to burst.

  3. Stir in hot stock (twice the volume of the rice). Add salt, lower the heat and cover. Simmer for 15 minutes.