Easy Pilau Rice Recipes

Steps:

• In a large skillet, brown rice in oil, stirring constantly. Blend in soup mix and pepper. Stir in water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Stir in peas. Cover and cook for 5 minutes. Serve immediately.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.

Steps:

• Heat the oil in a large pan and cook half the onions over a fairly high heat for about 10 minutes until crisp and lightly brown.
• Drain on kitchen paper and set aside, leaving just a coating of oil still in the pan.
• Add the remaining onions to the pan with the cinnamon, cumin, cardamon and star anise and cook gently for 5 minutes orso until the onions are golden.
• Add the rice, cook for 1 minute and then add 1 Ltr of water and the salt.
• Bring to the boil, cover and cook over a low heat for 12 minutes until the grains are tender and water has been absorbed.
• Remove from the heat and leave to stand, covered, for 5 minutes, then transfer to a serving dish and scatter over the fried onions and corriander leaves; serve warm.

Steps:

• Melt the butter in a saucepan.
• Stir in the rice until it is coated in the butter.
• Add the spices and salt.
• Add the boiling water.
• Cover with a tight fitting lid, and simmer on the lowest heat for 15 minutes--do not stir in the meantime.

Steps:

• Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic powder, cover, and microwave on high 3 to 5 minutes.
• Stir in hot water, uncooked rice, and bouillon.
• Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power. Let stand 5 minutes, fluff with fork.

Steps:

• In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

Steps:

• Rinse the rice under water about 2 or 3 times.
• Add the oil to the pot and add the onion.
• When starting to get a light brown color add the rice.
• Add water to just cover the top of the rice.
• Add chicken cube and pepper.
• The pot is covered and is left on medium heat for 30 minutes.
• The rice should be checked on to insure the water has not boiled off.
• If the water is low, add more.
• After 30 minutes, the rice should be done.
• If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off.

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.