Summary: Learn how to make rice pilaf, including how long to simmer rice so it absorbs chicken stock, in this free online video cooking lesson.
Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.read more
" Hi! I'm Louis Ortiz on behalf of Expert Village and we have showed you in the previous video the preparation and things that we need to get ready for rice pilaf. So I have reached a boil in my small sauce pot here we are making just a small batch again so now that I have reached a boil I'm going to go ahead and lower the flame to low so we could just maintain a simmer. So I have cranked it down to low there and I'm going to go ahead and put my lid on. All we are going to do is let that sit at a simmer and what we are trying to achieve is all of the rice within the pot would soak up all of the nice rich chicken stock and that is actually going to hydrate that rice because we have started off with a dry product obviously and this make a nice rich fluffy just a fresher flavor of rice as a side dish simply because the box rice tend to have a lot of sodium and weird seasoning and dry things that we are not to fond off. So I got some fresh slice carrots and some fresh diced onions in there as well so we are going to let this simmer and then we would come back and I would show you the end product and what it needs to look like. "
eHow Article: Simmer Rice Pilaf
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Comments
patlor1 said
on 8/2/2008 I would like to express my thanks to Louis, it's fantastic the pilaf rice I tried it One thing i would like to ask is that I am trying to burn it on a cd and don't know how to do it. could anyone help me doing it. I would very much like to share it with my daughter-in-law thank you.