Rice Pilaf is simply gorgeous! It's a really tasty side dish and so easy to make.
The word pilaf in France is simply the term used for the cooking method of sautéing the rice in fat before you add the cooking liquid.
If you shy away from cooking rice because you have had no success with it in the past then this is the method for you - it produces perfect rice every time!
450g/1lb basmati rice
1 medium onion, finely chopped
1 tbsp butter, plus extra to serve
4 cardamom pods
1 cinnamon stick
pinch saffron threads (optional)
2 bay leaves
600ml hot chicken stock, vegetable stock or
1. To make sure
you get lovely fluffy rice, wash it in several changes of cold water, then
leave to soak for about 30 minutes in fresh cold water. If you don't have time
for this, place in a sieve and wash under the cold tap for a minute or so.
2. Cook the
onion in the butter for around 5 minutes until softened. Add the spices,
saffron and bay leaves and cook for a couple more minutes.
3. Add the rice
and stir until the grains are coated in the butter before stirring in the stock
or water and salt.
4. Bring to the
boil and then cover with a tight-fitting lid. If the lid isn't very tight,
cover the pan with aluminium foil before putting the lid on. Turn the heat down
low and leave to cook for 10 minutes before turning off the heat. Don't remove
the lid; just leave the rice to continue cooking in the pan for about 5 minutes
until you're ready to serve.
5. The rice
should have absorbed all the water and will just need fluffing up with a fork.
Add a knob of butter before serving.