Plain buttery pilaf rice
Fluffy buttery pilaf with soft, ideal alongside grilled meats, stews or easy weeknight dishes.
Equipment
- Saucepan
Ingredients
- 30 g unsalted butter
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 185 g basmati (long-grain) rice
- 400 ml chicken or vegetable stock
- pinch salt and pepper
Instructions
- In a medium saucepan, add the olive oil and butter and melt over a meidum heat.
- Add the onion and saute until the onions are softened, but not burnt.
- Add the rice and combine together. Add the stock, salt and pepper. Stir together and lower the heat and simmer for 15mins.
- Turn the heat off and leave to rest for 10mins.