Rice Pilaff

Preparation info

  • Serves


    • Difficulty


Appears in

Katie Stewart’s Cookbook

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About


  • 1 medium-sized onion
  • 1 oz (25 g) butter
  • 8


Peel and finely chop the onion. Melt the butter in a medium-sized saucepan over low heat, add the onion, cover with a pan lid, and cook gently for 5 minutes until soft but not brown. Add the rice and toss to coat in the butter and onion. Pour in the hot stock and bring to the boil, then simmer, covered with a lid, for about 20 minutes until stock is absorbed and rice is tender. Fluff the rice w