Riz Pilaf
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Basmati or jasmine rice are the most suitable varieties for this method, as their length and starch content are ideal for absorbing the flavoured liquid while maintaining the signature light, fluffy texture.
When adding the paprika powder, do so quickly after the onions have softened and then immediately add the rice; paprika burns very easily and can quickly develop an unpleasant, bitter flavour if overcooked in the hot oil.
A common kitchen safety tip for using metal-handled pans in the oven is to dust the handle with a little flour immediately upon removing it; this serves as a highly visible, 'red flag' reminder that the handle remains searingly hot.
The final addition of a knob of butter after the rice has cooked is essential for a beautiful, glossy shine and a rich mouthfeel, elevating the dish from a simple starch to a sophisticated, restaurant-quality side.
Heat Liquid
Bring the measured water and salt to a boil in a small pan, then keep warm until needed.
Sauté Aromatics
Heat olive oil in an ovenproof pan over medium heat, add the diced onions, and cook for 2 to 4 minutes until translucent and soft.
Bloom Spices
Stir in the paprika powder quickly, then immediately add the rice, tossing for about 1 minute to coat each grain in the oil and spices.
Combine
Pour the hot salted water into the rice pan, add the bouquet garni, bring back to a boil, then cover with a tight-fitting lid.
Bake
Transfer the covered pan to a preheated oven at 200°C and cook for 10 minutes until the liquid has been fully absorbed.
Finish
Remove from the oven, discard the bouquet garni, stir in a knob of butter for shine, and garnish with fresh parsley or coriander before serving.
Share this Recipe
Ingredients
| Basmati Rice | 200 g |
| Water | 300 ml |
| Salt | 1 tsp |
| Olive Oil | 2 tbsp |
| Onion | 1 |
| Paprika | 1 tbsp |
| Bouquet Garni | 1 |
| Butter | 1 knob |
| Fresh Parsley | To garnish |
