Braised/pillaf rice (4 serves)


  • 4 ounces butter
  • 2 ounces chopped onions
  • 8 ounces long grain rice
  • 400ml chicken stock or 400 ml vegetable stocksalt and pepper
  • salt and pepper
  • Preparations

      step 1

      Place 3 oz butter in an ovenproof pan; add onion.

      step 2

      Cook gently without colour, 2-3 minutes, and then add the rice

      step 3

      Cook gently without colour, 2-3 minutes.

      step 4

      Add the hot stock should be about twice the amount of liquid to rice. Stir well and season.

      step 5

      Cover with a lid or buttered greaseproof paper.

      step 6

      Place in a hot oven 230-250°C approx 20 minutes or until rice is tender.

      step 7

      When cooked carefully mix in the remaining butter with a fork.

      step 8

      For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving