Pilau Rice

Additions like mushrooms or garlic can easily be added when frying the onions and spices like cloves or bay leaves can be added along with the water.

Ingredients

• 225g basmati white rice
• 1 tbsp olive oil or butter
• 1/2 medium onion, diced
• 1/2 tsp salt
• 420ml chicken or vegetable stock, water, or a mix of water and stock

Method

1. Rinse the rice in a sieve under water until the water is barley cloudy then set aside.
2. Melt the butter or oil in a medium saucepan and gently fry the onion until translucent and soft.
3. Add the drained rice to the pan and mix to cover with the oil. Toast for a minute until the tips of the rice turn translucent.
4. Add the stock or water, and salt. Turn the heat to medium-high and bring to the boil.
5. As soon as it comes to the boil turn the heat to low and cover with a well fitting lid. Cook for 15 – 18 minutes without lifting the lid. Check that the rice has absorbed all the liquid and is cooked, if not cook for a couple more minutes adding a couple of tablespoons of water if needed.
6. Remove the pan from the heat and allow to sit, covered, for 5 – 10 minutes.
7. Fluff the rice with a fork and serve.