Before I attended culinary school, my attempts at preparing rice were absolutely disastrous. Most often the final results were more like gloppy oatmeal, at best. The pilaf method I learned at L’Academie de Cuisine was my saving grace, which is why I call this recipe $20,000 Rice Pilaf (that was the cost of a year of school at the time).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. In a large, ovenproof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
Step 2
Add the rice and stir to combine. Cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoon of the salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving.
