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Un simple riz pilaf
 
 
2 PortionsPTM35 min

Un simple riz pilaf


Il existait jadis une chaîne de restaurants appelée LandN Seafood Grille.Voici leur recette de riz au pilaf, à peu près exactement. Leur recette demandait un bol d’une contenance de 4 litres contenant du riz non cuit.Vous pouvez voir que je l’ai coupé un peu. De toute évidence, cette recette peut être beaucoup plus que quadruplée, facilement.

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Préparation

  1. Enlevez la feuille de laurier. (Elle trouve généralement son chemin vers le haut) J'aime manger ce riz avec une pincée de Sauce Worcestershire, mais il s'en sort bien.
  2. Ajouter les oignons et faire sauter jusqu'à ce qu'ils soient clairs.
  3. Ajouter la base de poulet, le poivre blanc et le laurier.
  4. Sauter pendant environ 1 minute.
  5. Ajouter le riz et faire sauter environ 1 minute de plus.
  6. Ajouter de l'eau et des cubes de boulion. (Le restaurant utilisait du bouillon de poulet).
  7. J'utilise la méthode Justin Wilson, décrite ci-dessous, pour terminer le riz.
  8. Sans régler la chaleur, laissez l’ébullition jusqu’à ce que vous puissiez voir le dessus des boules cassantes au-dessus du riz.
  9. Couvrir et retirer de la chaleur. NE PAS RETIRER LE COUVERCLE! (Cela signifie ne pas regarder, pas une seule fois.).
  10. Après 20 minutes au minimum, votre riz est prêt. Le riz restera bien chaud pendant une heure au maximum, si le couvercle n'est pas retiré jusqu'au moment de le servir.
  11. Remove the bay leaf.( It usually finds its way to the top ) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.



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