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Rice Pilaf (diri pilaf): recipe illustration
Pasta & rice

Rice Pilaf (diri pilaf)

Long-grain rice cooked in a stock flavoured with cinnamon, cloves and onion, which gives it a golden colour and a warm taste. It accompanies meats and fish at festive meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

343 kcal per serving

Protein
6 g
Carbohydrates
60.7 g
of which sugars
1.3 g
Fat
8.1 g
of which saturated fat
1.2 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the rice under cold water until the water runs clear, then drain it.
  2. Fry the sliced onion in the oil for 5 minutes until lightly golden.
  3. Add the crushed garlic, cinnamon, cloves and bay leaf, and heat for 1 minute.
  4. Stir in the rice and mix for 2 minutes to coat it in the fat.
  5. Pour in the hot stock, season with salt and pepper, and bring to the boil.
  6. Lower the heat to the minimum, cover and cook for 15 minutes without lifting the lid, then let it rest for 5 minutes before serving.

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Original Ecomely recipe.