Recipe: Braised Rice Pilaf

Braised Rice Pilaf
Braised Rice Pilaff

Ingredients;


50g butter
25g onion, chopped
100g long grain white rice
200ml chicken stock
A pinch of turmeric


Place half the butter in a saucepan and add the onion, cook gently over a low heat for 2-3 minutes without colouring. Then add the rice and turmeric and stir well.

Cook for another 2-3 minutes without colouring, and add twice the amount of stock to rice.

Season and cover with a lid, then bring to the boil and transfer in a covered oven -proof dish to a hot oven (230C) for approx. 15 minutes until cooked.

Remove immediately and transfer to a cold saucepan, carefully mix in the remaining butter, correct the seasoning and serve.

2 thoughts on “Recipe: Braised Rice Pilaf”

  1. Years ago we would have stood the hot dish in cold water to cool it and stop the cooking process. How much easier just to transfer the food to a cold dish instead. Thanks George for the tip! 😀

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