From the one star french chef Patrick Asfaux
Cooking time :
Total time :
Pilau Rice for 6
- 200 gr of long grain rice
- 1 onion, finely chopped
- 1 bouquet garni
- 50 gr of butter
- 300 gr of the veal stock that was set aside from the blanquette (or some water if there is no veal stock available
- salt and white pepper
In a small ovenproof saucepan, melt apprximately 50 gr of butter and gently cook the onions and the bouquet garni, without letting them brown. Add the rice. When the rice becomes transparent, pour in the veal stock. Bring everything to a boil and season it (be careful not to use to much salt if you are cooking the rice with the blanquette broth).
Cover with some waxed paper and with the saucepan's lid.
Cook in the oven for 17 min.
Once you have removed the rice from the oven, leave it covered for another 15 min.
Remove the bouquet garni and separate the grains of rice with 50 gr of butter, using a fork.
Of course, those of you who can afford it can also add some truffles, cut into thin strips and several slices of foie gras. This will take you to unexpected culinary heights.