Red Rice and Quail Egg Pilaf

  • Red Rice and Quail Egg Pilaf

Rated 5 out of 5 based on 1 votes


  • 250 g red rice
  • 500 ml chicken stock
  • 1 x medium purple onion
  • 1/2 x celery stick
  • 1 clove garlic
  • 1 x fresh bay leaf
  • 1 sprig thyme
  • 1 x piece orange zest
  • 1 x cinnamon quill
  • 1 tspn cumin seeds
  • 1 tspn white pepper corns
  • 1 tspn sea salt
  • 6 x chicken eggs
  • 1 L olive oil or canola oil


Red rice is whole grain rice with a deep red husk and is grown in Italy & France and is somewhat like wild rice in texture. It has a complex sweet, nutty, sticky character & can be purchased from quality delicatessens.

Pre-heat the oven to 160c.
Finely dice the celery, onion & garlic. Choose a heavy based sauté pan and sweat the vegetables until soft in a little virgin olive oil. Grind the coriander, cumin & peppercorns with the salt in a mortar & pestle. Add the rice to the vegetables and then the spices. Stir to combine and add the stock.

Add the orange zest, cinnamon, thyme & bay leaf. Bring to a simmer. Cut a circle of baking paper to fit inside the pan and use to cover the rice. Place into the oven for 55 minutes. When the rice is nearly cooked heat the oil in a 2 litre pot [or small deep fryer if you have one] to 170c.

Carefully break the eggs into the oil and fry each for around 1 minute. The white will be like crisp golden lace and the yolks soft and runny. Use a slotted spoon to remove the eggs as they are cooked and drain on absorbent kitchen paper. Serve on top of each serve of rice. Season with a little sea salt

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  • Confused. You make quail eggs from chicken eggs? Other than that, the combination of favours sounds good to me and I would prefer hen eggs anyway.


    by Linda Bullard on 29/12/2012, 21:29
    Linda Bullard