Braised Rice or pilaff rice

 Braised or pilaff rice

Ingredients 

50 gm butter, margarine or oil

20 gm chopped onion

100 gm white or brown rice, long-grain,

200 ml white stock (preferably chicken)

1 tsp salt

1 tsp  mill pepper

Method 

1   Place 25 g (1 oz) butter in a small sauteuse. Add the onion. Cook gently without colouring for 2-3 minutes.

2   Dang white rice and hard margarine, I portion provides:

3   Cook gently without colouring for 2-3 minutes.Add the rice.

4  Add twice the amount of stock to rice

5  Season, cover with a buttered paper, bring to the boil.

6  Place in a hot oven 230-250°C (Reg. 8-9, 50-500°F) for approximately 15 minutes until cooked.

7  Remove immediately into a cool sauteuse. Carefully mix in the remaining butter with a two- pronged fork.

9  Correct the seasoning and serve.