Red rice pilaf

Red rice pilaf

Best Kitchen Basics
Petrina Tinslay

Red rice is wholegrain rice with a deep red husk, grown in Italy and France. It is somewhat like wild rice in texture and has a complex, sweet, nutty, sticky character and brings an entirely different dimension to a ‘pilaf ’. You can use basmati for this dish if you like, but it’s always worth the bother to try something different. The deep-fried eggs are a South East Asian thing that I thought would suit the dish in taste and texture.


Quantity Ingredient
1 red onion, finely diced
1/2 celery stalk, finely diced
1 garlic clove, finely chopped
2 tablespoons virgin olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorns
1 teaspoon sea salt
30g butter
250g red rice
750ml chicken stock
3 x 1cm piece orange, zested
1 cinnamon stick
1 sprig thyme
1 fresh bay leaf
1 litre rice bran oil
6 eggs


  1. Preheat the oven to 160°C .
  2. In a heavy-based, ovenproof frying pan over medium heat, sweat the onion, celery and garlic in the olive oil until soft.
  3. Using a mortar and pestle, grind the coriander, cumin, peppercorns and salt to a fine powder.
  4. Sauté the vegetables in the butter and then add the spices. Stir to combine then add the rice, stock, orange zest, cinnamon, thyme and bay leaf. Bring to a simmer.
  5. Cut a circle of baking paper to fit inside the pan and use this to cover the rice. Transfer the pan to the oven and bake for 55 minutes.
  6. When the rice is nearly cooked, heat the rice bran oil in a 2 litre saucepan to 170°C .Carefully break the eggs into the oil and fry each for around 1 minute. The white should be like crisp golden lace and the yolks soft and runny. Use a slotted spoon to remove the eggs as they are cooked and transfer to paper towel to drain.
  7. Season the eggs with a little sea salt and serve them on top of the rice in a serving dish.
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