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Plain Rice
Ruz m’falfal
- Serve
Six
People - Difficulty
Easy
Published 2000
Easy to prepare, this rice is usually served with stews. It is traditional to use round-grain rice, readily available and much cheaper. I like to use Persian or Basmati rice occasionally for variety. You can cook this rice with chicken or beef for a richer flavour.
Ingredients
2 cups 30 g 1 oz
Method
Wash the rice under the hot water tap and drain it. Dissolve the butter in a small pan, add the rice and mix thoroughly with the butter. Add the salt and pepper and the stock, stir and bring to the boil, and leave covered for a few minutes. Reduce the heat and cook for another 10–15 minutes, until the rice is cooked and all the liquid is absorbed. Remove from heat and leave to rest for 5 minute
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