Plate & Serve Rice Pilaf

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and we have just finished up a small batch of rice pilaf so I'm going to go ahead and pour this out of the sauce pan and onto the plate so you could see exactly what the finish product is going to look like. Once it is done and done meaning that all of the stock as been soaked up into the rice the chicken stock that we used and where going to go ahead and pull this lid off of here and there is a nice head of steam coming off so we would retain the heat that we need to. We are just going to pull this over to the plates. I'm just going to kind of fluff this with a fork and show you what we are after here and as I stir it you would see a lot of residual steam coming off and that is actually what we want. So all that rice is nice and separated and again it is still steaming and I did a small dice on my carrots and onions and we caramelize those in the beginning of the receipt and let them cook in the chicken stock along with the rice so they are completely done as far as that goes. That comes out nice and fluffy like that and it is a real nice side dish for any of your entiree that you would make and a lot healthier just a lot better flavor, a lot fresher tasting then the box rice and the premixes and things of that nature. So enjoy that and that is our basic technique for rice pilaf. "