Equipment
* optional
Ingredients
Base
- 70 g unsalted butter
- 100 g onion, minced
- 2½ g garlic, minced
- 475 g white rice, raw
Cooking Liquid and Aromatics
- 700 ml chicken stock
- 30 g fresh parsley, whole sprigs
- 3 g fresh thyme, whole sprigs
- 1 bay leaf
- 1 g cayenne pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 143 kcal
- Protein
- 3 g
- Carbohydrates
- 17 g
- Fat
- 7 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 104 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 17 mg
- Potassium
- 128 mg
- Calcium
- 17 mg
- Iron
- 1.0 mg
- Magnesium
- 12 mg
- Phosphorus
- 47 mg
- Zinc
- 0.4 mg
- Vitamin A
- 64 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 50 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.9 mg
- Folate
- 38 mcg
- Water
- 110 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Melt 30g of butter in a heavy saucepan over medium heat.
Add the minced onion and garlic to the pan and sauté until the onion becomes soft.
Add the raw rice to the saucepan and stir for one minute to coat the grains in butter.
Pour in the chicken stock and stir to ensure no rice clumps remain.
Add the parsley sprigs, thyme, bay leaf, and cayenne pepper to the liquid.
Cover the saucepan with a tight lid and place it in the oven to cook for 17 minutes.
Remove the lid and discard the parsley, thyme, and bay leaf.
Add the remaining 40g of butter and fluff the rice gently with a fork until incorporated.
Chef's Notes
- Toasting the rice in butter before adding liquid prevents the grains from sticking together.
- Using a fork to fluff the rice prevents crushing the delicate grains.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in individual portions.
Reheating: Microwave with 15ml of water per serving, covered, until steaming.
Troubleshooting
Rice is crunchy or undercooked
Cause: Lid was not tight enough, allowing steam to escape.
Fix: Add 50ml of stock, cover tightly, and cook for 5 additional minutes.
Prevention: Ensure the lid fits securely; use a layer of foil under the lid if necessary.
Rice is mushy
Cause: Too much liquid or rice was overcooked.
Fix: Spread rice on a baking sheet and place in a low oven for 5 minutes to dry.
Prevention: Measure stock accurately and set a timer for exactly 17 minutes.
Cultural Context
While rice pilaf is a global dish, this preparation with sautéed aromatics and herbs is reminiscent of French country cooking, where simple ingredients are elevated through careful technique. It's a versatile side dish that complements a wide range of proteins and can be found in bistros and home kitchens alike.
