THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Riz Pilaf - rice that cooks in the oven
Description
Rice pilaf is a cooking method that requires no constant supervision: the oven does all the work! This recipe, inspired by the famous Harry's Bar in Venice, produces a tasty, fluffy rice that's perfect with meat, fish or vegetable dishes. A real asset when entertaining or preparing a meal for a large table.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Preheat the oven to 180°C. Bring the stock to the boil in a saucepan.
2. Melt the butter in a large, thick-bottomed ovenproof saucepan with a lid. Add the onion and fry for about 4 minutes, until slightly softened but not browned.
3. Add the rice, mix well to coat with the butter and pour in the hot stock with a little salt. Bring to the boil.
4. Cover and bake for 15 minutes, without stirring.
5. Remove the rice from the oven and spread it out on a large dish (or tray) to cool quickly.
6. The rice pilaf is ready! It can be kept for up to 2 days in the fridge.
7. To reheat, melt a little butter in a saucepan, add the rice and fluff it up with a fork. If necessary, add a little water to prevent it sticking.
THERMOMIX® METHOD.
