Riz Pilaf Ou Pilaw, Nature Et Créole

• hidangan: 8
• masa aktif: 10–15 mins
• jumlah masa: 30–40 mins

Bahan-bahan

For Riz Pilaf:

- Long grain rice: 0.500 kg

- Onion, brunoise: 0.080 kg

- Butter: 0.075 kg

- White stock or broth: 0.750 L

- Salt: 0.010 kg

- Pepper: To taste

For Riz Créole or Riz Nature:

- Long grain rice: 0.500 kg

- Salted water (1 L of water with 10 g salt): 5 L

For Equipment:

- 1 sauté pan

- 1 tray with perforated holes

- 1 container

- 1 oven

- 1 chinois (fine strainer)

- 1 tray for dressing

Arahan

For Riz Pilaf:

1. Mise en place: Prepare work station and preheat oven to 180°C.

2. Sweat the onions in butter without browning (about 5 minutes).

3. Add the rice and coat it in the fat (about 1 minute).

4. Deglaze with hot white stock (about 1.5 times the volume of rice), season with salt and pepper.

5. Bring to boil, cover, and place in oven at 180°C for 18–20 minutes.

6. Check for doneness, fluff rice with fork, and keep hot until serving.

For Riz Créole or Riz Nature:

1. Boil 5 L of salted water.

2. Pour in the rice gradually, stir occasionally, and boil for about 12 minutes.

3. Drain through chinois and refresh under cold water to stop cooking.

4. Reheat in a covered dish with a bit of butter or oil before serving.

Service:

- Serve the rice hot in a heated dish or mold.

Nota

Riz pilaf is a versatile base recipe that can be adjusted to different flavor profiles by modifying the garnish or base liquid. Variations like creole or 'nature' are made by omitting garnishes or changing the liquid to water or a flavored broth. Be careful not to rinse the rice after cooking.