Pilaf rice is the perfect side dish to substitute risotto at a dinner party, suitable for gluten-free and vegetarian diets.
It works like magic. If you use this proportion of rice to stock, at the correct oven temperature and timing, you will get it perfect every time.
300 gr of rice, 500 lt of stock and 1 onion 70 gr of butter, oven temperature at 220 C, cooking for 20 minutes.
It will not be as creamy as the risotto but will have a nice nutty flavour and chunky taste.
This post is sponsored by Riso Gallo
The key to its success is to use a quality rice, and with ‘Riso Gallo’ you cannot go wrong. (affiliate link)
They are one of the oldest Italian rice producers and the largest producer in Europe.
They have been operating since 1856, and their rice is available in most European supermarkets.
For homemade stock see recipe: Homemade Stocks
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Pilaf Rice Recipe
- 70 gr butter
- 1 onion diced
- 300 gr Carnaroli Rice Riso Gallo
- 500 lt homemade chicken stock
- 40 gr parmesan cheese grated
- Stir fry the onion with 30 gr of butter at a very low heat, the onion should not burn.
- Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.
- Place it into a covered Pyrex or ceramic dish and add stock
- Cook it covered in a hot oven at 220C for 20 minutes.
- When ready add the Parmesan, the rest of the butter and stir
Fat 17 gr per serving
Carbohydrates 67 gr per serving
Cholesterol 41 mg
Proteins 9 gr per serving
Sugar 4 gr per serving
Sodium 183 mg per serving