This is a gorgeous, tasty Mediterranean rice pilaf recipe that is easy to make. It is not a classic French dish, but it is a perfect side to serve with many French dishes like Provencal Tomatoes or any of the wonderful French meat dishes, Carbonnade Flamande, or easy and delicious Grilled Chicken.
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❤️About Rice Pilaf
The word pilaf in France is simply the term used for the cooking method of sautéing the rice in fat before adding the cooking liquid.
If you shy away from cooking rice because you have had no success with it in the past, then this is the method for you; it produces perfect rice every time! And if you enjoy this easy rice side dish, then try Pilau Rice.
📝Ingredient List
- basmati rice
- onion
- butter
- cardamon pods
- cloves
- cinnamon stick
- saffron threads
- bay leaves
- chicken stock base or better than knorr vegetable stock for a vegan diet
- salt
🔢How To Make Rice Pilaf
- To ensure you get lovely fluffy rice, wash it in several changes of cold water, then leave it to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under running cold tap water for a minute or so.
- Cook the onion in the butter for around 5 minutes until softened, but not brown.
- Add the spices, saffron, and bay leaves, and cook for 2-3 minutes more.
- Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt.
- Bring to a boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminum foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid, just leave the rice to continue cooking in the pan for about 5 minutes or until you're ready to serve.
- The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. (A knob of butter is about 2-3 tablespoons.)
How To...
🔄SUBSTITUTIONS:
- Swap out basmati rice with long-grain white rice or jasmine rice. Many varieties will be good, it will just change the texture, flavor, and/or cooking time.
- quinoa or couscous.
- Saffron is expensive I buy mine on Amazon - Saffron or omit it.
📔SIMILAR RECIPES:
- Pilau Rice or for a bit more Fried Rice With Shrimp.
🥂HOW TO SERVE:
- Rice can be served as a versatile side dish as so much can be done with it to make a variety of flavors.
- The same is true for serving rice as a stand alone meal, just add vegetables, proteins, spices, and herbs.
🍷WINE PAIRINGS:
- If serving with a meat then often a full bodied wine will match well like Pinot Noir, Merlot, Cabernet Sauvignon, or Malbec.
❄️STORAGE
- Cooked Rice can be kept in the fridge for up to 4 days when tightly covered. But with meat or fish mixed in 1-2 days.
- Rice in a tight container can be frozen for 2-3 months.
Top Tip For Perfect Rice
Do not lift the pot lid even to peek as this will interrupt the cooking and your rice will not be "perfect". (This is where a glass lid is perfect for the job!)
❔FAQ
This recipe is named after the method of preparation. In French pilaf means sautéed. The rice or other grain is added to onions and aromatics sautéeing in a pan before the liquid is added.
Rice is added to boiling water, then simmered with a lid on until done. Rice pilaf is sautéed in butter or oil with onions and herbs before adding the liquid, which is often a broth.
Many different varieties of rice can be used instead of basmati rice in rice pilaf. They will alter the flavor and may need a different length of cooking time, but just as tasty. Any flavorings of herbs or spices can substitute for those used here with excellent results.
HOW TO MAKE THIS RECIPE
📖 Recipe
Rice Pilaf The Perfect Side Dish
Ingredients
- 2 cups basmati rice
- 1 medium onion finely chopped
- 1 tablespoon butter plus extra to serve
- 4 cardamom pods
- 8 cloves
- 1 cinnamon stick
- pinch saffron threads optional
- 2 bay leaves
- 2 ½ cups hot chicken stock vegetable stock or water
- salt
Instructions
- To ensure you get lovely fluffy rice, wash it in several changes of cold water, then leave it to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under running cold tap water for a minute or so.
- Cook the onion in the butter for around 5 minutes until softened, not brown.
- Add the spices, saffron, and bay leaves, and cook for 2-3 minutes more.
- Add the rice and stir until the grains are coated in the butter before stirring in the stock or water, and salt.
- Bring to a boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminum foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid, just leave the rice to continue cooking in the pan for about 5 minutes or until you're ready to serve.
- The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving. (A knob of butter is about 2-3 tablespoons.)
Notes
- Stirring is important for even cooking and to prevent sticking.
- No peaking while rice is cooking or the process will be interrupted, and the rice may be undercooked.
Nutrition
Did you make this & like it, or not, let us know?!