Basic pilaf
- Portion size: Serves 4
- Takes 20 min to make, plus standing
- Difficulty: easy
Cook up a batch of this perfectly flavoured rice to use as a base for speedy summer dishes. The rice freezes well and can be instantly transformed into a quick spicy seafood rice, speedy barbecued lamb biryani and Griddle chicken rice salad.
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Ingredients
- 2 tbsp olive oil
- 35g butter
- 2 large onions, finely chopped
- 4 large garlic cloves, crushed
- 600g basmati rice
- 300ml white wine
- 3 bay leaves
- 1 litre chicken stock, hot
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Method
- Heat the oil and butter in a large saucepan over a medium heat until the butter melts. Add the onion and a good pinch of salt and cook, stirring occasionally, for 7-8 minutes. Add the garlic and cook for 1 minute more.
- Add the rice and stir for a minute to coat the grains in the oil and butter. Add the wine and, over a high heat, allow to bubble until almost all the wine has evaporated. Add the bay leaves and hot stock and bring to simmering point. Cover with a tight-fitting lid, reduce the heat to very low and simmer for 10 minutes. Turn off the heat and set aside for 10 minutes.
- Fluff up the rice with a fork to separate all the grains, check the seasoning, adding more salt and pepper if needed. Tip out onto a large baking tray and spread out to allow it to cool quickly. To make the dishes that follow, divide the cooked rice among 3 freezerproof containers in 2 portions of 700g and 1 of 550g.
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