Greek Style Rice Pilaf

Rice with perfectly separated grains, pearled in fat and swollen with broth. The aroma of bay leaf and melted onion escapes as soon as the lid is lifted, with a hint of acidity from the lemon.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 402
• Protein: 8 g
• Carbs: 63 g
• Fat: 13 g

Ingredients

• 300 g White rice ( rinsed )
• 1 piece Onion ( finely minced )
• 1 piece Garlic ( crushed )
• 20 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 piece Bay leaf
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 ml Chicken broth ( hot )

Instructions

1. Preparing the aromatics

   Finely mince the onion. In a sauté pan, heat the olive oil and butter. When the butter starts to foam, add the onion and sweat without browning until translucent.

2. Pearling the rice

   Pour the white rice into the pan. Stir constantly to coat each grain with fat. The rice should become shiny and slightly translucent on the edges: this is called pearling.

3. Liquid and cooking

   Add the hot stock (about 1.5 times the volume of rice). Add the crushed garlic, bay leaf, salt, and pepper. Bring to a boil, then cover immediately and lower the heat to minimum.

4. Absorption and rest

   Cook without ever lifting the lid for 12 to 15 minutes. The rice is ready when all liquid is absorbed and small steam holes appear on the surface. Turn off the heat and let rest covered for 5 minutes.

5. Finishing

   Add a squeeze of lemon juice and fluff the rice gently with a fork to separate the grains without mashing them.

Chef's tips

• Never lift the lid during cooking; steam is key for tender grains.
• If using basmati rice, slightly reduce the amount of liquid.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain grain moisture.