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Vegetable rice, sprinkled with colourful vegetables and fresh herbs
Steaming fluffy rice mixed with vibrant carrots, peas, and sweetcorn.

Fluffy vegetable rice (Pilaf)

Author: Flavelo
Recipes Side Dishes
The jolly joker of side dishes that brings colour to the plate. Although many just mix boiled rice with boiled veg, the real taste experience comes if the rice is 'run' through fat first, coating the grains in oil so they don't stick together (pilaf technique). The steam from the vegetables then permeates the rice grains during cooking.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot with lid
  • Chopping board

Instructions

1 ✓

Finely chop the onion and dice the carrots into small cubes.

Tip: The carrot cubes should be the size of peas for aesthetics and even cooking.
2 ✓

Sauté the onion in the oil, then add the carrot and fry for a few minutes.

Tip: Carrot carotene dissolves in fat, giving the dish a nicer colour.
3 ✓

Pour in the rice and fry until the grains whiten ('become pearlescent').

Tip: This step seals the surface of the rice grains with starch so they will separate after cooking.
4 ✓

Add the peas and sweetcorn, pour over the hot water, salt, and steam under a lid over low heat until done (approx. 15 minutes).

Tip: Don't lift the lid and don't stir! The steam does the work.
5 ✓

When the rice is soft and has absorbed the water, turn off the heat, stir in the parsley, and let stand under the lid for another 10 minutes.

Tip: During resting, the remaining moisture distributes evenly in the grains.

Recipe FAQ

Why did it get sticky (gluey)?
You over-stirred it during cooking (releasing the starch), or didn't use the right rice. Long grain 'B' rice or jasmine is best for sides.
The veg stayed hard, the rice overcooked.
Different vegetables have different cooking times. Pre-fry hard ones (carrot), add softer ones (peas) later.

Ingredients

  • 250 g Rice (long grain)
  • 2 pcs Carrots
  • 150 g Green peas (frozen or fresh)
  • 100 g Sweetcorn
  • 1 head Onion
  • 2 tbsp Oil
  • 500 ml Hot water or Stock
  • 1 tsp Salt
  • 1 bunch Parsley