Rice Pilaf

Technical stages for Rice Pilaf :

• Finely mince the onion.
• Melt the butter in a round pan.
• Add the onion and let it sweat for a couple of minutes, without coloration.
• Weigh the rice and measure 1.5 to 2 times the same volume in water or white chicken stock or fish broth.
• Pour the rice in the pan and coat with the butter.
• Moisten with the boiling stock.
• Bring to a boiling point.
• Add a bouquet garni.
• Cook with the lid on for 18 minutes after reaching a boiling point.
• When finished, all liquid should have been absorbed by the rice.
• Remove the bouquet garni.
• Stir the rice with a fork to prevent the formation of chunks. Season if needed.
• Keep warm until serving.