Rice Pilaf Recipe

[Beachguyj]

Sounds more like Spanish Rice. Rice Pilaf has tiny rice shaped pasta in it.

 

[boxerdudeuk]

Sounds more like Spanish Rice. Rice Pilaf has tiny rice shaped pasta in it.

you're thinking orzo, and no rice pilaf doesn't have orzo in it. it has rice.

 

[Beachguyj]

you're thinking orzo, and no rice pilaf doesn't have orzo in it. it has rice.

I don't know that it's called orzo, but true Rice Pilaf has both pasta and rice. Buy some Rice-A-Roni if you don't know.

 

[boxerdudeuk]

I don't know that it's called orzo, but true Rice Pilaf has both pasta and rice. Buy some Rice-A-Roni if you don't know.

you're kidding, right?

 

[Beachguyj]

"Rice Pilaf is a light mix of tender rice, pasta, herbs and seasonings"

 

[boxerdudeuk]

"Rice Pilaf is a light mix of tender rice, pasta, herbs and seasonings"

that's like saying chef boyardee is what pasta should aspire to be.

 

[Beachguyj]

that's like saying chef boyardee is what pasta should aspire to be.

You compare canned pasta to a good quality boxed seasoned rice mix, you should be smarter than that.

 

[boxerdudeuk]

You compare canned pasta to a good quality boxed seasoned rice mix, you should be smarter than that.

at least i know what rice pilaf actually is, so point your intelligence meter elsewhere.

 

[Fiorino]

Trader Joe's has a great Rice Pilaf, very easy micro cooking and tastes great as a main meal or side.

 

[Horschallen]

In rice pilaf, you add slivered almond.

 

[versatastic]

SNORT!

You crack me up, newguy. The San Francisco treat is equivalent to Hambuger Helper and just a half step above mac and cheese from a box. They're all still tasty, though, just not in the same league as real food from fresh ingredients.


Rice pilaf is more of a method of cooking rice in the same way risotto is another method. Basically, it's a way of cooking rice so that each grain is separate from the rest and not clumped up or sticky like regular steamed rice is. The general method is the same as for Spanish rice; cook the rice in oil, butter, or other fat until it becomes opaque, and then finish by adding broth until the rice is cooked. You can add anything you want to flavor the rice and/or add other textures (spices, herbs, meat, vegetables), but you might have to adjust the cooking and amount of liquid to accommodate the extra ingredients. Onion is the most common addition to the rice, and the sugars in it also coat the rice during the first step, which helps making the final product not stick to each other.



Bear, my favorie dirty rice is with fresh chicken livers, pearl onions, and peas.

 

[versatastic]

You usually don't have to add or subtract liquid just for onion. Also, some varieties of rice require different amounts of liquid for cooking.

Usually half a medium sized onion with a fine dice/mince is good for 2 cups rice. I've seen people saute a quarter wedge and a couple of garlic cloves just to flavor the fat and then remove them before adding the rice.

A half to a full tablespoon of tomato paste should be fine for 2 cups of rice. I would add it when the rice is almost all opaque and stir it until it develops a darker color, just on the verge of burning before adding the liquid.

You'll probably have to experiment a little before you get exactly what you want. Again, the type of rice and the brand matters for the volume of liquid and cooking time.

One good trick is that at the last few minutes of suggested cooking time when there's still liquid left, crank the heat up to high for 1-2 minutes (shorter if you have a gas stove that will heat up the pot a lot faster), then turn it off (or move it to a cold burner if you have an electric stove) and leave it alone to steam for 10-15 minutes before fluffing with a fork.

 

[versatastic]

Sounds good but never had it that way. My fav is with andouille & some holy trinity.

Oh, I love andouille, and it can't be cajun without the trinity. The celery and bell pepper really give it that distinct flavor.

 

[Joshua_me]

"Rice Pilaf is a light mix of tender rice, pasta, herbs and seasonings"

And two days worth of sodium in every heart stopping bite...

I Googled 'Dione Lucas' and dozens of recipes popped up... Maybe you can find it there....

 

[versatastic]

Even if you do a serious mince with onion juice accumulating, half an onion usually doesn't have that much water. If you're blending it into a puree of onion, you might want to reduce the cooking liquid slightly. If it's just a regular tiny dice, the water and sugar combine such that the water isn't an issue.

If you're baking it, 350F won't produce a strong boil if any. It usually takes 30-45 minutes, 1.5-2.5 times as long as on the stove top. Baking it is a very good method, though, and you get slightly different results that's worth the extra time.

 

[versatastic]

Try it and see. I usually put the rice in before the tomato paste, if I use it. The cooking time will vary depending on the oven, rice, recipe, etc.

Baking doesn't necessarily improve the results, but it usually produces a slightly different product. You'll probably get a kind of crispy "crust" at the bottom, which a lot of people love. If you uncover the rice at 30-35 minutes and keep it in the oven for another 5-10 minutes, the top will get some good browning as well. If you simmer it on a stove top, the rice will be much more uniform and not get those special bits of texture.