Riz Pilaf

1. 1

   Place 1 teaspoon oil or butter per portion in saucepan

2. 2

   Place weighed rice in a measuring jug, you will need two and a half times as much stock as rice by volume.

3. 3

   Add onion to saucepan,sweat down without colouring, add rice, stir until rice absorbs butter/oil, do not allow to colour

4. 4

   Add measured stock and bayleaf, bring to boil.

5. 5

   Stir once ,Cover with tight fitting lid, reduce heat, low to medium.

6. 6

   Cook for 18 -20 minutes until cooked, remove from heat and allow to stand, with lid on, for 5 minutes

7. 7

   Gently stir in 1 teaspoon butter per portion, salt and pepper ,with a fork, do not over mix

8. 8

   Serve.

9. 9

   Goes with most chicken dishes with a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.