The Pilaf Method

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
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 (Fig. 14.1). The fat helps keep the grains separate and adds flavor.

FIGURE 14.1: Making rice pilaf.

(a) Sweat the onion or shallot.

(b) Add the rice and sauté briefly.
(c) Pour in the hot stock or other liquid.
(d) Bring to a boil and cover. Cook at low heat on top of the stove or in the oven for the required time.
(e) The finished pilaf.