French-Style Pilaf Rice
A recipe for French-Style Pilaf Rice! Jasmine rice is simmered with onion and herbs, then finished in the oven to create a light and fluffy texture perfect for pairing with a variety of meals.
Servings 4 Servings
Ingredients
- 1 1/4 cups (300 milliliters) water, White Chicken Stock, or good quality premade stock
- 3 tablespoons (45 grams) butter plus an extra dab to finish the rice
- 1/2 cup (80 grams) finely diced onion
- 7 ounces (200 grams) long-grain rice (jasmine)
- 1 bay leaf
- 1 sprig thyme
- Salt and pepper to season
Instructions
- Bring the water or stock to a light boil and set aside.
- Prepare a paper lid (cartouche) by cutting a circle of parchment paper to the diameter of your ovenproof sauté pan or pot with a lid.
- Preheat the oven to 375˚F (190˚C).
- Place a large sauté pan over low heat and melt the butter, then stir in the onion and cook gently for 2 minutes, or until fragrant.
- Add the rice, mixing well so that the grains are well coated, and continue to cook for 2 minutes.
- Pour the warm water or stock gently over the rice, add the bay leaf and thyme and season with salt and pepper.
- Increase the heat to high to quickly bring the liquid to a simmer, then immediately switch the heat off.
- Place the cartouche inside the pan so that it rests on the rice. Cover with a lid and slide the pan onto the middle rack of the oven.
- Set a timer to cook for 17 minutes. When the time is up, taste the rice to check whether it's done; it should be tender and well puffed. If not, return it to the oven for a few more minutes.
- When cooked, let the rice stand, covered, for 5 minutes.
- Just before serving the rice, discard the cartouche, bay leaf and thyme, and to finish, stir through a dab of butter.
- Use a fork to separate and loosen the grains a little before enjoying with your favorite main dish.