The Pilaf Method

The pilaf method is equivalent to braising. The grain is first sautéed in fat and then cooked in liquid—preferably in the oven for uniform heating—until the liquid is absorbed (see Figure 13.1). The fat helps keep the grains separate and adds flavor.

Figure 13.1 Making rice pilaf.

• Sweat the onion or shallot.

  

• Add the rice and sauté briefly.

  

• Pour in the hot stock or other liquid.

  

• Bring to a boil and cover. Cook at low heat on top of the stove or in the oven for the required time.

  

• The finished pilaf.