I love rice dishes. ‘Takikomigohan’, ‘Mazegohan’, baked rice and fried rice, and all other rice dishes. In Melbourne, I have a great access to a huge variety of rice and I enjoy cooking them. However, cooking rice in a saucepan or a frying pan can become tricky because I sometimes forget about rice when I am doing other things. Oven-baking is so easy, and I can forget about rice. This is my basic pilaf recipe. You can add spices of your choice, herbs of your choice, and nuts and seeds for topping as well.
2 tablespoons Olive Oil / Canola Oil
1 Onion *finely chopped
1 clove Garlic *finely chopped
2 cups (180ml cup) Long Grain White Rice
3 cups (180ml cup) Chicken Stock / Vegetable Stock
Salt & Black Pepper
1 tablespoon Chopped Parsley
Chicken *Note: This time I used 500g Chicken Thigh Fillets.
Seafood (*e.g. Prawns, Fish Fillets, Squid, Mussels, Clams, etc.)
Preheat the oven to 200C.
This time I cooked Chicken with rice. Cut the chicken fillets into bite-size pieces and you cook them first. If you cook Seafood with rice, see Step 4.
Heat 1 tablespoon Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate. If you don’t cook Chicken with rice, skip this process. Add extra Oil and cook Onion and Garlic until soft.
Add Rice and stir for 1-2 minutes or until coated with the oil and lightly toasted. Add the stock and stir, and bring to the boil. Arrange the chicken pieces over the rice evenly. If you cook Seafood, place them on the rice now. Cover with the lid or cover tightly with foil.
Place the oven-safe shallow saucepan or a skillet in the oven, and cook for 15-20 minutes. You may wish to brown the top by baking without the lid for 5-10 minutes.
Sprinkle with the Chopped Parsley and serve.