Buttery rice pilaf

Buttery rice pilaf

By
From
Meat
Serves
6
Photographer
Dean Cambray

I learned to make this dish when I was about twelve years old, by copying my aunty, who was a terrific cook. I’ve been making it regularly ever since. Rice pilaf is a really useful dish to have in your repertoire and you can vary the basic recipe endlessly by adding different herbs and vegetables. If you use good-quality chicken stock instead of water, you’ll end up with a really flavoursome pilaf. This is a good thing for those who are watching their weight, as you can add less butter – although it never stops me!

Ingredients

Quantity Ingredient
1 litre chicken stock or water
2 tablespoons olive oil
1 onion, finely diced
1 garlic clove, sliced
1 small stick celery
1 bay leaf
3 cup long grain rice
1 teaspoon salt
pinch freshly ground black pepper
50g butter

Method

  1. Bring the stock to the boil (or boil the kettle), then lower the heat and keep it at a simmer.
  2. Heat the oil in a heavy-based saucepan. Add the onion, garlic, celery and bay leaf and sweat over a low heat for 5 minutes, or until they soften. Add the rice to the pan and increase the heat. Cook for 3–4 minutes, stirring continuously. Season well then add the simmering stock or water. Bring to the boil, then stir the rice briefly and cover with a tight-fitting lid. Lower the temperature so the liquid is barely simmering and cook for 16–18 minutes.
  3. At the end of the cooking time, turn off the heat and leave the rice to stand for 5 minutes without lifting the lid. Add the butter to the rice and use a fork to mix it through and to fluff up the grains. Remove the bay leaf and celery stick then taste and adjust the seasoning. To serve, tip the pilaf onto a platter and fluff the grains up once more.
Tags:
Meat
Adrian
Richardson
La
Luna
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