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Paprika rice pilaf

French Cooking Academy · ♥ 1.8K likes · 56K views · 11 min video

Read about rice in the BrightCulinary Book

Paprika rice pilaf, from the video
Timestamp
Ingredients
Method
Techniques
  • 2 tbsp oil
▶ 3:47
  • 200 g rice
  • 300 ml water
  • 1 tbsp paprika powder
  • 1 whole onion
  • 1 tsp salt
  • a bunch of thyme with a bay leaf
Pour the water into a small pan, add about a teaspoon of salt and bring gently to a boil. Preheat the oven to 200 degrees Celsius.
Heating the water and the ovenBoilingRead
▶ 4:07
Heat the oil in the cooking pan over medium heat; add a little onion, and when it sizzles add the rest.
Cooking the onions and the paprika
▶ 4:25
Cook the onions gently two or three minutes without burning, until lightly coloured.
▶ 4:45
Add the paprika and stir very quickly; do not cook or burn it.
▶ 5:05
Add all the rice and let it absorb the oil for about one minute.
Coating the rice and adding the hot water
▶ 5:24
Pour in the hot water, mix well and add the bouquet garni.
▶ 6:05
Bring to a boil, turn off the heat, cover with a paper lid and then the lid.
Paper lid and oven finishBoilingRead
▶ 6:30
Cook in the oven at 200 degrees for about 10 minutes, until no water is left.
▶ 6:46
Throw a little flour on the hot pan handle as a warning not to touch it; hold it with protection.
The flour-on-the-handle warning
▶ 7:28
Remove the bouquet garni.
Finishing with butter and tasting
▶ 7:51
  • butter
  • coriander or parsley
Stir in a little butter to make the rice shiny; optionally sprinkle with coriander or parsley.