Rice Pilaff
Ingredients:
| 3 Gal. |
Chicken Stock* (good flavored and brought to a simme). |
| 5 lbs. |
Onions diced medium small (1/2 hotel pan full) |
| 1 lb. |
Butter |
| 4 ea. |
Whole Cloves |
| 4 ea. |
Bay Leaves |
| 7 Qt. |
Uncle Ben's Converted Rice (one half 4 inch hotel pan full). Do not wash or rinse. |
Method:
- Slowly heat the chicken stock while you are dicing the onions. Do not let the stock reduce. Turn off heat if necessary.
- Using a large Rondeau (Braiser), melt the butter and sauté the onions, cloves and bay leaves until the onions are transparent.
- Add the rice and continue sautéeing until the rice is coated with the butter.
- Add the boiling chicken stock (reheat if necessary) to the rice mixture. Stir and return to a boil.
- Cover tightly first with foil then a large lid, then bake in a 350° oven for approximately 30-40 minutes or until done.
- * If the chicken stock is weak, it can be enhanced with the use of some chicken base, or salt, pepper, or even some sautérne cooking wine.
Variations:
| Tomato Pilaff |
Add one can of diced tomatoes with the juice (reduce the chicken stock by the amount of juice from the tomatoes). |
| Vegetable Pilaf |
Garnish the rice with fine diced vegetables. 1/4 hotel pan each of: zucchini, carrots, yellow squash, and broccoli florets |
| Armenian Rice |
Prepare like Rice Pilaff but add 1 pound of finely broken vermicelli pasta to the rice when sauteeing with the butter. |
Source: Chef Ronald Ng, CCSF
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