The Culinary Professional 2023

Rice Pilaf

Category:
Starches

Equipment:
Knife, saucepot

No. Servings:
12

Serving Size:
1/2 c. (120 mL)

Scale portions to

View measurement units by

Yield:
3 pt. (1.4 L)

Ingredients

2 oz.

butter

2 oz.

onion, small dice

2 c.

long-grain white rice

1 qt.

* chicken stock

1 ea.

dried bay leaf

1 ea.

parsley sprig

to taste

salt

to taste

white pepper

Method

Sweat the onion in the butter.

Add rice and stir to coat with the butter.

Add the stock, bay leaf, and parsley sprig. Season to taste.

Bring the ingredients to a simmer. Cover tightly and place in a 350°F (177°C) oven for 18–20 minutes or until all the liquid is absorbed.

**Remove from the oven, fluff with a fork, and serve or hold at 135°F (57°C) or above.

Nutrition Information

Calories

188

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

406

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Rice Pilaf

Ingredients

Method